Have you ever looked at the ingredients of canned tomato
soup? Don’t do it, it will scare you. This tomato soup is completely fresh. It
is packed full of nutrients from the tomatoes and the carrots give it even more
veggie boost. Add some basil for flavor to top off this wonderful little dish.
I also like adding some type of bread to have some extra texture. Of course,
grilled cheese also complements this soup nicely! Makes about 4 servings.
Soup
4 cups of roasted tomatoes (see tip below) or two cans of
tomatoes1 cup carrots, steamed
½ cup vegetable broth
1 Tbsp fresh basil, chopped
1 tsp garlic, minced
Shredded cheese, optional
Fresh basil, for topping, optional
Toast Strips
3 slices of GF bread
Butter
Garlic salt
Parsley
- In a large stockpot, combine tomatoes, carrots, broth, basil and garlic. Bring to a boil and cook for about 10 minutes.
- Using an immersion blender, blend soup until smooth.
- Ladle into bowls and top with shredded cheese and basil if desired.
- While soup is cooking, spread a thin layer of butter on both sides of GF bread slices.
- Cut each bread slice into 4 strips. Sprinkle with garlic salt and parsley.
- In a skillet or on a griddle,
cook both sides of toast strips until lightly browned. Serve toast strips with
soup.
- To roast tomatoes: cut tomatoes (I prefer Roma tomatoes) unto halves or quarters. Place tomatoes cut side down on a baking sheet lined with foil. Sprinkle with sea salt and black pepper. Broil tomatoes at 500°F for about 15 minutes. If necessary, cover with foil to prevent splattering in the oven.
