If you are anything like me, you LOVE soup. I love it, especially on cold winter days. I load it up with fresh herbs and a toasted piece of bread and it makes me so happy. One of my favorites is tomato basil, but again, since I can’t have dairy, finding a yummy recipe can be challenging! I think I’ve cracked the code for a delicious, creamy, and tasty version of a personal favorite.
This one is pretty quick, just about 10 minutes of prep time and 50 minutes to an hour of total cook time, and will serve 6 people.
3.5 pounds of fresh Roma tomatoes cut in half
4 carrots peeled and cut into smaller pieces
Extra Virgin Olive Oil
Salt and Pepper
2 yellow onions chopped small
6 garlic cloves minced small
1 – 12 ounces can of crushed tomatoes
3 ouches of fresh basil
4 fresh thyme sprigs
1 tsp dried oregano
1/2 tsp paprika
2/3 tsp ground cumin
3 cups water
Splash of free squeezed lime juice
More fresh basil for topping
Optional: Croutons or fresh baked bread (I love rosemary bread with this!)
Preheat the over to 450 degrees
In a large mixing bowl combine tomatoes and carrots and drizzle with olive oil, salt, and pepper (generous pour of EVOO). Mix well.
Transfer the tomatoes and carrots to a baking sheet and spread around in one layer. Roast in your preheated oven for about 30 minutes. Remove and set aside to cool for about 15 minutes.
Transfer to a food processor or VitaMix, add a small amount of water and blend.
In a large cooking pot, heat 2 tbsp of your extra virgin olive oil (you could also use vegan butter) over medium-high heat and add your onions. Cook until translucent (about 3 minutes) then add your garlic and make sure not to burn. Maybe a minute longer. If you burn the garlic it gets bitter.
Pour your roasted tomato mix into your pot with the onions and garlic. Add your water, basil, thyme, and spices. Simmer for 30 minutes on low heat.
Remove your thyme sprigs and add a splash of lime juice.
Serve with fresh bread, grilled cheese, or croutons. I also top with more basil because I love fresh herbs.