Creamy Roasted Tomato Soup – a fuss free, cool weather comfort. Serve alongside a loaf of crusty French bread and top with fresh basil | paleo + vegan 

Hi! Hello! How are you?

I feel like this is going to be a quick post today because it’s nearly midnight and I have a busy day planned for tomorrow. Mondays, right?

This Saturday was Mike’s birthday so I spent the weekend pampering the birthday boy and trying to make up for the fact that I was disgracefully late in ordering his birthday presents this year. So naturally I had to make him the most fantastically chocolate filled cake ever. With hazelnuts. And coffee.

Chocolate + hazelnuts + coffee: the golden trifecta of goodness.

Mike’s declared that this is officially his new favorite cake and is demanding that I share it on the blog (probably to get more cake!). That being said, expect that recipe sometime soon!

Roasted Tomato Soup

In the mean time I’ve got a piping hot bowl of roasted tomato soup that you’re going to love! It’s:

• made with fresh tomatoes
• dairy free
• super creamy
• packed with veggies
• easy to make
• comforting

I don’t know about how it is where you live, but I can definitely feel soup weather approaching here. *Happy dance*

Though to be honest I wouldn’t be opposed to eating soup all year long – and that was true even during the 112°F July summer days. I can’t resist a piping hot bowl of soup no matter what the weather. But I digress.

I don’t think I’ve ever met a soup I didn’t like, but I do have a special place in my heart for tomato soup. While I  do love this particular soup for a lot of reasons, I mostly love how much flavor you get for such little effort. It’s mostly just a matter of chopping a few different vegetables to roast in the oven. After that it’s just a matter of blending and serving. Nothing fancy, nothing fussy. Just seasoned vegetables, pure and simple.

And don’t forget the bread! Serve alongside your favorite crusty bread – I made a loaf of gluten free French bread to go along with this, but you could also try out my aquafaba French bread for an egg free version.

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Don’t forget to #asaucykitchen on instagram if you try this roasted tomato soup! We love to see what you make with it!  You can also post your pictures to my facebook page!

Yield: 4 servings

Roasted Tomato Soup

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Creamy Roasted Tomato Soup - a fuss free, cool weather comfort. Serve alongside a loaf of crusty French bread and top with fresh basil | paleo + vegan

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 pounds tomatoes, any variety will do, quarted
• 2 medium red onions, quartered
• 4 cloves garlic, halved
• 2 tablespoons olive oil
• 1 teaspoon sea salt + more to taste
• 1/2 teaspoon ground pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup vegetable stock
• 1 teaspoon sea salt + more to taste
• 1/2 teaspoon ground pepper
• 1/4 teaspoon celery salt, optional
• fresh, sliced basil for topping

Instructions

1. Preheat the oven to 400°F/200°C
2. Add the tomatoes, red onions, and garlic cloves to a large baking sheet. Drizzle the olive oil over the vegetables, sprinkle half the sea salt and pepper and stir to coat.
3. Roast the vegetables for 30 minutes. Turn the baking sheet about half way through.
4. After 30 minutes remove the veggies from the oven and let cool for a few minutes.
5. Add the veggies to a blender along with the stock and seasonings and blend until smooth. If you want a thinner consistency of soup add more stock to suit your preference.
6. At this point the soup was still warm enough for us to eat, but you may need to heat it up more on the stove first.
7. Slice some fresh basil for topping and serve along side from French Bread and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

serving
Amount Per Serving:Calories: 133 Saturated Fat: 1g Sodium: 1440mg Carbohydrates: 16g Fiber: 4g Sugar: 8g Protein: 2g