Roasted Tomato Soup
Ingredients:
10 medium Roma tomato (cut into 1″ cubes)
2 tbsp Olive oil
4 cloves Garlic (minced)
2 cup Chicken bone broth (or any chicken broth)
1 tbsp Herbs de Provence
1/2 tsp Sea salt
1/4 tsp Black pepper
1/4 cup Heavy cream (or coconut cream for paleo)
2 tbsp Fresh basil (cut into ribbons)
Directions:
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease lightly.
Toss the tomato chunks with olive oil and minced garlic. Arrange in a single layer on the baking sheet. Roast in the oven for about 20-25 minutes, until the skin on the tomatoes puckers.
Transfer the tomato chunks into a blender (including garlic and liquid in the pan) and puree until smooth. (This works best with a high power blender. You can try batches with a regular blender. Alternatively, use an immersion blender right in the pot you’ll be using.)
Pour the tomato puree into a pot over medium heat. Add broth. Season with Herbs de Provence, sea salt and black pepper to taste. Simmer for 10-15 minutes.
Stir in the cream and basil.
Servings: 6
Nutritional Information: Calories: 95, Fat: 8g, Carbohydrates: 1g, Fiber: 0g, Protein: 3g
