Creamy Roasted Tomato Soup

This is the comforting, creamy (cream-less), homemade soup you’ve been looking for. The secret? Roasting your veggies for an hour before blending them into submission and letting the flavors simmer. It’s so simple and it’s the perfect weekend recipe that you can enjoy all week long and freeze for leftovers. Serve with cheese sticks, grilled cheese, or in my case, dairy-free cheese quesadilla and enjoy!

I use a hodgepodge of tomatoes because it’s a great way to go through any and all tomatoes you have from the garden. You do want a majority of the tomatoes to be Roma. Cut your veggies, sprinkle olive oil and S&P over the veggies, give it a toss, and pop it in the oven.

Pop the veggies & basil in the Ninja and give ’em a spin. Transfer into the soup-maker-extraordinaire, your dutch oven! Add remaining ingredients and let simmer at least 20 minutes. The longer it sits, the better it gets!

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