Tomato Soup


- 2.25 lbs. of tomatoes

- 2 onions

- 3 garlic cloves

- 3 tbsp avocado oil (or oil substitute)

- 1 oz. dried basil

- 1 cup vegetable broth

- fresh basil

- 1 tsp miso paste (optional)

- salt and pepper

Homemade croutons:

- 4 slices of white bread

- 2 tbsp oil

- 1 tbsp oregano

- 1 tsp basil

- salt


- preheat oven to 355 F

- wash tomatoes and half or quarter them

- peel and quarter onions and garlic

- transfer tomatoes, onions, and garlic onto baking sheet and drizzle with olive oil and season with salt

- toss to coat and bake for 30 minutes

- dice white bread and add it to another sheet pan

- drizzle with oil and season with oregano, basil, and salt

- toss to coat and add to the oven when there are 15 minutes left

- once the vegetables are done, transfer them from the baking sheet to a large pot

- add fresh basil,vegetable broth, and miso paste to pot

- use a blender to mix

- if desired, add more vegetable broth to make the soup thinner

- season with salt and pepper to taste

- serve with homemade croutons

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