Dairy Free – Grain Free – Soy Free – Egg Free – Nut Free – Clean Eating Goodness!
This creamy tomato soup is only seven ingredients and has a fresh vibe that truly honors a good tomato. You can serve it up hot, but it’s also great served cold as a gazpacho on a summer day.
Recipes are deeply personal to me. They remind me of people who shared them or special moments in life when I was inspired to create my own. This particular recipe I learned from my sister just days after my niece was born. It was also a comfort to my father in law when he was fighting cancer. John was on a restrictive diet and found himself missing his old foods. This soup was one thing that gave him a little perk during a family trip. I hope you and your special people enjoy it as much as we have.
- 9- 11 medium sized tomatoes
- 3- 6 cloves of fresh garlic peeled. Depending on how strong you like the garlic.
- 8 tbsp of Oil. Avocado is my favorite oil but grapeseed or olive oil would be fine.
- 2 tsp salt
- 1/4 tsp pepper
- roughly chopped herbs. Parsley or basil are my favorites
- 1/4 cup vegetable stock
Preheat oven to 450 degrees F
Cut each tomato into 6 or 8 wedges and add them to a glass pan
Peel the garlic and put the cloves in whole. I like about 4 cloves because I love garlic but don’t want the taste to linger after dinner.
Drizzle the oil all over the tomatoes and garlic. Don’t be shy because this is the part that makes this soup super creamy. I’m not worried about using too much oil because I don’t consume any junk food and I know the oil I’m adding is a good fat my body needs.
Sprinkle with salt and pepper.
Bake at 450 for 25 min.
You could just leave it alone, but I like to stir halfway in between to redistribute the oil. Sometimes I add another dash of salt to help render the tomatoes even more.
Take out of the oven and rest until it’s cool enough for a blender but warm enough to eat!
Add to a blender with ¼ cup veggie stock. Add more stock for a thinner soup, but I like mine to be hearty.
You can also add this to a bowl and use an emulsion blender if that’s your style. In a pinch, I have even used a magic bullet only blending small batches at a time.
Serve in your favorite bowl with some roughly chopped herbs. My favorites are parsley or basil.