From Garden to Table: Easy Roasted Tomato Soup Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Preheat the oven to 375°F.

Chop fresh tomatoes into uniform slices and place them on a parchment lined baking sheet.

Drizzle the tomatoes with olive oil, and season with salt and pepper.

Roast the tomatoes in the oven for 30 to 45 minutes, until they reduce down, wrinkle, and have some charring around the edges.

Remove the roasted tomatoes from the oven and transfer them to a Vitamix or any blender that can handle hot foods.

Add a handful of fresh basil and a couple of cloves of fermented garlic (or fresh garlic/garlic powder) to the blender with the tomatoes.

Blend the mixture until smooth, tasting for seasoning.

Add honey to the mixture for sweetness, adjusting to taste.

If desired, heat the blended soup in a small pot before serving, or serve directly from the blender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary