There's nothing better than a good tomato soup served with fresh basil and a slice of warm sourdough bread. This recipe is perfect for any occasion – simple yet sophisticated, it will make your taste buds happy!
Equipment
- 1 knife
- 1 cutting board
- 1 baking sheet
- 1 blender
Ingredients
- 4 medium-sized tomatoes (cut in half)
- 2 cups cherry tomatoes
- 1 red bell pepper (sliced in half and cored)
- 1 red onion (sliced in half)
- 2 heads garlic (tops sliced off)
- 2 tbsp olive oil
- 2 cups water
- salt and pepper to taste
Instructions
- Preheat the oven to 375 F.
- On a baking sheet, place the tomatoes, bell pepper, onion and garlic. Drizzle with olive oil, salt and pepper.
- Bake for 45 minutes.
- Remove from the oven and allow to cool slightly.
- Move the vegetables to a blender, peeling off the tomato skin and squeezing out the garlic cloves.
- Add the water and combine until smooth.
- Transfer to a pot and heat it up.
- Enjoy with fresh basil and a piece of sourdough bread.
Notes
- I love adding some coconut cream or milk when the soup is served – it adds extra creaminess and flavor (of course, make sure it’s organic, and has no gums).
- Vitamix is my absolutely favorite blender, and I use it all the time!
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