
Tomato Soup
Raw. Vegan. Not Gross. - "Field Trip"
1
ServingsIngredients
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
- Pre-heat oven to 400.
- Quarter tomatoes and onion and place in a large bowl.
- Add thyme, basil, lemon juice, agave, olive oil.
- Then add a pinch of cayenne, salt and fresh ground pepper and toss.
- Place all ingredients except roasted garlic onto a baking sheet.
- Roast vegetables for 20 minutes.
- Once roasted, put all ingredients into a high speed blender.
- Add all cloves from 1 head of roasted garlic.
- Blend until smooth.
- Finish with black pepper and fresh basil.
- Serve with garlic toast and enjoy.
Gluten-Free Toast
- Pre-heat oven to 400.
- Drizzle each slice of toast with olive oil.
- Bake in oven for 8-12 minutes, until toast is golden brown.
- Use cloves from second head of garlic and spread onto the toast.
Roasted Garlic
- Pre-heat oven to 400.
- Slice off the top each head of garlic to expose some of the cloves inside.
- Place garlic cut side down onto a baking sheet.
- Drizzle with olive oil.
- Roast in oven for approx. 30 minutes, until browned and cloves are tender.