Roasted Tomato Basil Soup

Ingredients

• •2½ pounds roma tomatoes
• •2½ teaspoons salt
• •1½ tbsp extra virgin olive oil
• •1 large onion
• •2 garlic cloves
• •1 tablespoon tomato paste
• •2 cups chicken bone broth
• •½ teaspoon apple cider vinegar
• •½ cup full-fat coconut milk
• •¼ cup basil leaves
• •black pepper
• •cheddar cheese

Method

From foodista.com — read the original

1. 1Heat oven to 375F.
2. 2Cut fresh tomatoes in half.
3. 3Placed cut-side up on a baking sheet.
4. 4Season with teaspoon of salt.
5. 5Drizzle with 1 teaspoon oil.
6. 6Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
7. 7While the tomatoes cook, prepare the onion and garlic cloves.
8. 8In a large saucepan over medium heat, warm 1 tablespoon oil.
9. 9Add onions to the saucepan.
10. 10Saute until almost translucent.
11. 11Add garlic.
12. 12Reduce heat.
13. 13Stir until garlic is aromatic and softened, 3 to 5 minutes.
14. 14Transfer the roasted tomatoes, onions, and garlic to a food processor or blender.
15. 15Blend on high for 2 minutes.
16. 16Return the tomato mixture to the saucepan over medium heat.
17. 17Add the tomato paste, broth, apple cider vinegar, coconut milk, and basil.
18. 18Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes.
19. 19Turn off the heat.
20. 20Ladle tomato soup into bowls.
21. 21Add basil and optional black pepper and shredded cheddar.
22. 22Serve piping hot.