Tomato Soup Image

Tomato Soup

Raw. Vegan. Not Gross. - "Field Trip"

1
Servings

Ingredients

Tomato Soup

  • 2 pounds tomatoes halved or quartered
  • 1 sweet onion, quartered
  • 1 tablespoon thyme
  • 1 tablespoon roughly chopped basil
  • 2 tablespoons lemon juice
  • 1/4 cups olive oil
  • 1 tablespoon agave
  • 1/4 teaspoon cayenne
  • Pinch salt and pepper
  • 1 roasted garlic head

Gluten-Free Toast

  • 1 loaf gluten-free bread
  • Olive oil
  • 1 roasted garlic head

Roasted Garlic

  • Garlic heads
  • Olive oil

Steps

Tomato Soup

  1. Pre-heat oven to 400.
  2. Quarter tomatoes and onion and place in a large bowl.
  3. Add thyme, basil, lemon juice, agave, olive oil.
  4. Then add a pinch of cayenne, salt and fresh ground pepper and toss.
  5. Place all ingredients except roasted garlic onto a baking sheet.
  6. Roast vegetables for 20 minutes.
  7. Once roasted, put all ingredients into a high speed blender.
  8. Add all cloves from 1 head of roasted garlic.
  9. Blend until smooth.
  10. Finish with black pepper and fresh basil.
  11. Serve with garlic toast and enjoy.

Gluten-Free Toast

  1. Pre-heat oven to 400.
  2. Drizzle each slice of toast with olive oil.
  3. Bake in oven for 8-12 minutes, until toast is golden brown.
  4. Use cloves from second head of garlic and spread onto the toast.

Roasted Garlic

  1. Pre-heat oven to 400.
  2. Slice off the top each head of garlic to expose some of the cloves inside.
  3. Place garlic cut side down onto a baking sheet.
  4. Drizzle with olive oil.
  5. Roast in oven for approx. 30 minutes, until browned and cloves are tender.