Roasted Tomato Soup; a recipe

The Gluten Free Renewal Cleanse is underway.  I took part in the intro call over the weekend in which Meghan Telpner and her staff gave us the basics and answered any pending questions on how to proceed.  I was very impressed with their stance that replacing gluten infused foods with unhealthy replacements (many include potato or corn starch) wasn’t the goal of the cleanse.  They not only want to assist us in removing gluten from our diet but to also replace with healthy alternatives and foods in general encouraging the cleansers to MAKE REAL FOOD (imagine).

Along with our support package and guidelines we were supplied with some great recipes for various meals throughout the cleanse.  I wanted to share this super easy, very delicious one I tried for Roasted Tomato Soup.  It was quick and easy to make,  a great alternative to heavier comfort foods and delicious.

Ingredients

3 tomatoes cut in half

1 small onion, roughly chopped

3 cloves of garlic

2T coconut oil, melted

3 c water or vegetable broth

½ tsp salt

½ c fresh basil leaves

Directions

Toss the tomatoes, onions and garlic in the coconut oil and bake at 375 degrees until they are soft

and slightly caramelized, about 35-45 minutes.  Remove from the oven and allow to cool for 10 minutes or so.  Put the roasted vegetables some of the water/broth and spices in a blender and blend until smooth.  Add more or less liquid according to the consistency and your preference.  Season to taste.

Comments

  1. Yum! Roasting the tomatoes first makes a really tasty soup. Thanks for sharing.

  2. Oh Trey loves tomato soup. I must try this for him next week. What kind of tomatoes did you use? Did you buy organic?

    • This is so tasty. Yes, I bought organic and used hot house because they looked the best at the time. You may want to peel some of the skin off the tomato after roasting…will reduce the ‘bits’.

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