Rustic Roasted Tomato and Garlic Soup



Rustic Roasted Tomato and Garlic Soup

Florida Coastal Cooking

Serves 4 1/2 cup servings

Vegan, Gluten Free



2 lbs of fresh tomatoes, skin left on, quartered (I used KYV Farm and Wendy's Organic Herbs) This will cook down to about 2 cups.

1 bulb garlic

2 onions, sliced (I used KYV Farm)

Salt, to taste

2 cups vegetable broth (salt free)


Fresh basil for garnish (I used Wendy's Organic Herbs)

Fresh toasted bread of choice (Gluten free if gluten allergy)

8 Tbsp Mila


1. Preheat oven to 375. Spray two baking sheets with cooking spray; add tomatoes, onions and sprinkle with salt. Cut the top of the garlic off and wrap in foil; add to one of the baking sheets with tomatoes. Bake 1 hour.

2. Heat broth in medium pot, bring to a boil, reduce heat to simmer.  Add roasted tomatoes, onions and 3 cloves of the roasted garlic, reserving the rest for another use.  Cook 1 minute.  Using an immersion blender, pulse until just combined.  Stir in 2 Tbsp Mila per soup bowl if desired, and top with fresh basil.