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.