As temperatures outside continue to drop, our bodies naturally seek warmth. Warm your body from the inside out with Roasted Tomato Basil soup. This super simple recipe is a perfect way to load up on antioxidant Lycopene, Vitamin C, K, and Folate (one of the B-vitamins).  It’s vegan, dairy-free, Paleo, Whole30 compliant… AND bursting with flavor!

{Recipe inspired by Evolve Table}

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 4

INGREDIENTS

Roasted Tomatoes:

• 2 lbs. Roma tomatoes halved and seeded

• 5 cloves garlic peeled

• 2 small sweet onions cut into thick slices

• ¼ cup olive oil

• 1 tsp. salt

• ½ tsp. pepper

Soup:

• 28 oz. can whole peeled tomatoes (San Marzano variety)

• 1 cup vegetable broth or chicken broth

• ½ cup basil fresh

• 1 tsp. thyme fresh

• ½ cup almond milk or coconut milk

• 1 ¼ tsp. salt

• ¼ tsp. pepper

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Place tomatoes on a large parchment-paper-lined baking pan in a single layer.

3. Place onions and garlic on the same baking pan, if room permits, or on a separate parchment paper-lined baking pan.

4. Drizzle olive oil and sprinkle 1 teaspoon salt and ½ teaspoon pepper over tomatoes and onions.

5. Bake in preheated oven for 40-45 minutes.

6. While vegetables are cooking, combine canned tomatoes, broth, basil, thyme, and milk in the bowl of a food processor. Process for 1-2 minutes, or until completely smooth.

7. Add processed tomatoes to a medium-large pot.

8. Once vegetables are done roasting, add them to the same food processor bowl along with any oil that remains on the parchment paper. Process until smooth.

9. Add processed vegetables to the pot and bring the soup to a simmer. Simmer for 10-15 minutes.

10. Add remaining 1 ¼ teaspoon salt and ¼ teaspoon pepper to taste.

11. Serve and enjoy!