Sweet, slow-roasted tomatoes combined with only a handful of other ingredients for this warming, homemade creamy tomato soup. In about an hour, you’ll have an amazingly delicious, warming soup to combat the cold!
Ingredients
1 lb. of grape tomatoes (organic, if you can)
2 cloves of garlic, peeled but uncut
A handful of hand-torn basil
1 jar of roasted red peppers
1 cup of water
1 cup of almond milk
½ cup of coconut creamer, or half-and-half
1 Tbsp. olive oil
2 tsp. Italian herbs
Salt and pepper to taste
Instructions
Preheat the oven to 375°.
Line a baking sheet with foil or parchment paper.
Spill the tomatoes out onto the sheet, making sure they’re dry if you’ve washed them, as well as the garlic, basil, and Italian herbs.
Drizzle the olive oil over the pan along with salt and pepper and toss to combine. Place in the oven for half an hour to forty-five minutes, or until the tomatoes are thoroughly roasted and the garlic is soft and brown.
Take the tomatoes out of the oven. Allow to cool for just a few minutes, then add to a blender with the water, milk, creamer and roasted red peppers.
Blend until smooth and creamy, then taste for seasoning. Add more salt and pepper, if desired.
Serve!
Recipe by Flurries of Flour at https://flurriesofflour.com/2017/01/creamy-slow-roasted-tomato-soup/