Roasted Tomato and Basil Soup
Ingredients
- 12-14 Roma tomatoes
- 8 garlic cloves
- 8-10 basil leaves
- 1.5-2 cups broth
- 1/2 cup almond milk
- 1 large onion
- 1 tbsp vegan butter
- Salt, pepper and chili flakes
Preparation
Preheat oven to 400
Slice tomatoes lengthwise and peel garlic, toss in olive oil and generously season with salt and pepper
Bake for 45 minutes
Meanwhile slice onion and slow cook with a drizzle of oil and vegan butter for 10-15 minutes stirring often
Add tomatoes, garlic, basil and onion into a blender or food processor and blend until smooth
Return to pot and add broth and almond milk; simmer for 10 minutes
Season and serve with grilled cheese or sourdough toast