Roasted Tomato Soup
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ingredients
- 2 Tablespoons Olive Oil
- 1 Red Onion, Diced
- 3 Garlic Cloves, Diced
- 1 teaspoon Dried Basil
- 1/2 teaspoon Red Chili Flakes (Optional)
- 1 28oz Can Fire Roasted Crushed Tomatoes
- 1/2 teaspoon Agave Nectar
- 3 Cups Chicken/Veggie Broth
- 1 Bay Leaf
- Chopped Fresh Basil, Parsley, or Mint (Optional)
- Sea Salt and Pepper to Taste
directions
- 1
Heat olive oil in heavy soup pot.
- 2
Add onion and garlic and stir for 5 minutes.
- 3
Add herbs and chili flakes, stir until onion is soft. (About 2 minutes)
- 4
Add tomatoes, agave, broth and bay leaf. (Make sure to break apart Tomatoes when stirring.)
- 5
Bring to a simmer, then lower heat to medium low and cover for 30-40 minutes stirring occasionally.
- 6
Discard bay leaf, and puree 1/2 of the soup.
- 7
If soup is to thick, add more hot broth until the constancy is to your liking.
notes
If you want creamy soup add 1/2 cup of non-dairy milk or cream.
Source: GlutenFreeGoddess.Blogspot.com
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