Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Ingredients:

2 lb. roma tomatoes, quartered

1 lb. heirloom tomatoes, quartered

4 cloves garlic, smashed

5 tbsp. extra virgin olive oil, divided

1 shallot, sliced

3 c. chicken stock or bone broth

¼ c. tomato paste

¼ c. chopped fresh basil

1 tsp. thyme leaves

½ c. dairy-free creamer (like nut pods), full-fat coconut milk, or cashew cream

sea salt and ground pepper

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

place quartered tomatoes and crushed garlic on the lined sheet, drizzle with 3 tbsp. of the olive oil and sprinkle with salt and pepper. Roast for 30 minutes.

Heat the remaining oil in a large pot over medium heat and add the shallots. Cook until softened. Add in the stock and tomato paste and turn the heat down to low. Allow that to cook until the tomatoes and garlic are done. Once the tomatoes are done, add them along with the garlic and cooking juices to the pot.

Use an immersion blender to puree the soup until smooth. Add in the basil and thyme and puree once more. Stir in the cream and season with salt and pepper to taste. Serve and enjoy!