Roasted Tomato Soup

I like to freeze any leftovers in ice cube trays to use in future recipies.


6 large tomatoes

1 small onion, peeled

4 cloves garlic, peeled

2 tablespoons olive oil

1 1⁄4 cups unflavored soymilk

2 tablespoons chopped fresh basil

1 1⁄2 teaspoons balsamic vinegar

3⁄4 teaspoon salt

1⁄4 teaspoon black pepper

A dash of red pepper flakes


Preheat oven to 425°F. Slice tomatoes in half and chop onion into quarters. Place tomatoes, onion, and garlic on baking sheet and drizzle with olive oil. Roast in the oven for about 1 hour. Slowly transfer tomatoes, onion, and garlic to a blender, including any liquid on the baking sheet. Add remaining ingredients and purée until smooth.

One comment

  1. BloomsandBeautifuls · August 20, 2018

    Sounds very yummy! Thank you for sharing! I just posted our most beautiful food creations!


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