Rustic Roasted Tomato and Garlic Soup
Florida Coastal Cooking
Serves 4 1/2 cup servings
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.