Roasted Tomato Soup

It has been cold around here. Ok cold for Florida is like 60’s But some days it has dropped below that recently sending us all digging out boots and jackets. The colder weather has had me craving warm foods to fill me up. I reached for a soup easy soup recipe that is warm tasty and healthy.

About 10-12 large tomato’s(You can really use any variety. I usually go to the farmers market and see what is available for cheap. They don’t have to be pretty.)

1/4 cup oil

1/4 cup of balsamic vinegar (If you can find an specialty vinegar like this one it adds so much flavor!)

about 6 -10 garlic cloves (depending on how much you like garlic)

1 small chopped onion (will use a little oil to sauté them in)

2 cups chicken broth ( can use just water if you have no chicken broth on hand)

1 tbsp. Italian seasoning

1/2 tsp black pepper

salt

1/4 cup almond milk

Preheat oven to 500 degrees. Proceed to remove stem and quarter the tomato’s and peel garlic.

Mix oil, vinegar. salt and pepper. Place tomato’s and garlic on baking sheet and toss them in oil and vinegar mixture until they are covered. Roast for 35 -40 minutes until the edges of the tomatoes look a bit charred. There will be a decent amount of liquid released so be careful when removing them from the oven. Let them cool.

While they are cooling, place onions and small amount of oil or cooking spray in the bottom of a large sauce pan. Sautee onions for about 7 or 8 minutes. Add the roasted tomatoes and chicken broth/water. If you have an immersion blender then blend away. If not, then you can put the mixture in a blender to puree it, be sure it is cooled a bit and start of slowly.

Once it is blended up. Let the pureed soup heat over medium while you add in the Italian seasoning and almond milk.  If the soup seems thick at this point feel free to add additional water to thin it to your liking.

You can top with some parmesan cheese or some shredded basil. If you are on the 21 day fix it would be 1 green, 1 tsp not including the cheese.