Over the weekend my little sisters had a sleepover at our house. For lunch on Saturday, I decided to make them homemade tomato soup and grilled ‘cheese’ sandwiches—they loved it! When they got home on Sunday they had my mom make the same thing because they just couldn’t get enough 🙂
Honestly, tomato soup and grilled ‘cheese’ is one of my all-time favorite meals. My perfect grilled cheese is Daiya and Vegenaise between two slices of Dave’s Killer Bread with some coconut oil on the outside and pan-fried to perfection. Dipped in some of this homemade soup… ahhh, it’s to die for!
2 1/2 Pounds Roma tomatoes
4 Tbs Olive oil
1 medium Onion, chopped
4 cloves Garlic, minced
Dash of red pepper flakes
1 C fresh Basil, chopped
1-15 oz can Diced tomatoes
4 C Vegetable broth
Agave or another sweetener, to taste
Salt and pepper, to taste
Preheat oven to 400 degrees F. Cut tomatoes in half lengthwise and spread them on a baking sheet. Drizzle with 2 Tbs of olive oil and a little bit of salt and pepper, then roast for about 45 minutes.
In a large pot, heat the other 2 Tbs of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. You can add the liquid from the tomatoes if you want, but if you put a lot of salt on them I wouldn’t recommend it. Cook for about 30 minutes over medium-low heat.
Using a blender, puree the soup until smooth. You can leave some tomato chunks if you prefer. To cut the acidity of the tomatoes, sweeten the soup with agave or your favorite sweetener to taste. Then compensate with a bit more salt and pepper.
Recipe (and picture!) thanks to:
Two Peas and Their Pod