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This savory soup is roasted with all kinds of veggies & a whole garlic bulb. Fresh herbs infuse the tomatoes and veggies with extra flavor. Gluten free and vegan if you omit the parmesan cheese for garnish.
INGREDIENTS
- 5 lbs. roma tomatoes sliced in half lengthwise
- 1 whole garlic bulb
- 1 onion diced or sliced
- 2 ribs celery diced
- 2 carrots peeled and sliced
- 2 leeks green top removed, sliced
- 1/2 cup olive oil
- 1 tbsp. fresh oregano minced, or more as desired
- 1 tbsp. fresh rosemary minced, or more as desired
- 1 tbsp. fresh thyme minced, or more as desired
- 4 large leaves basil finely sliced
- 2 tsp. pink Himalayan sea salt
- 1 tsp. dried parsley
- black pepper as desired
- 2 bay leaves
- 1/8 tsp. crushed red pepper flakes
- 16 oz. low sodium tomato juice
- 5 tbsp. tomato paste
- freshly grated Parmesan cheese for garnish
- fresh basil or thyme minced, for garnish
- Homemade Gluten Free Croutons for garnish, if desired
INSTRUCTIONS
- Preheat oven to 400°.
- Spray a very large cookie sheet with olive oil cooking spray.
- Wash and slice tomatoes and layer on cookie sheet.
- Cut off the tip of the garlic bulb exposing the garlic.
- Place on cookie sheet with sliced onion, celery, carrots and leeks.
- Brush olive oil over top of all the veggies and tomato halves.
- Sprinkle salt evenly over the tomatoes and veggies on the cookie sheet.
- Sprinkle very delicately with pepper.
- Add parsley, oregano, thyme, rosemary and basil.
- Bake at 400° for about 30-45 minutes or until veggies are tender and roasted.
- Place roasted tomatoes, veggies and all the drippings and herbs into a large stockpot.
- Heat over medium heat.
- Add tomato juice, bay leaves, red pepper flakes and tomato paste.
- Cook through about 10-15 minutes.
- Remove bay leaves.
- Using an immersion blender, puree soup until smooth.
- Serve with homemade gluten free croutons or bread sticks.
