Gluten Free & Dairy Free!
We just put this recipe together the other night...CAUTION the tomato soup is very tomatoeyyy (explained by my fiance)!
The soup:
6 red tomatoes off the vine
1 green tomato
10-15 mixed tomatoes (yellow, sweet and cherry)
*sliced and roasted for 15 minutes at 350 degrees*
1/3 cup vegetable broth
2 shallots
7 garlic cloves (yes, 7).
3 thyme leaves
2 tbsp basil and oregnano
DASH of himalayan PINK salt and black pepper.
Combine all ingredients in blender and blend for about 2-5 minutes.
*this soup will NOT have a thick, creamy consistency*
Pour mixuture into a pot on medium heat. Cook together for another 5-10 minutes.
Stir occasionaly.
When soup is hot, enjoy with a grilled cheese sammy, or toast!
I love tomato soup and love to pair it with a GF slice of toast topped with olive oil, garlic and DF CHAO cheese sliced up (flavor tomato-cayenne).
GARNISH bowl with cilantro (the bowl picutred above has leftover eggplant chopped up in it)! That's becuase we try our hardest not to let leftovers go to waste!
Eggplant recipe is posted under dinner tab!
Mangia, xo
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