Oven-roasted tomatoes blended with garlic, onion, and veggie broth. Served with crispy herbed croutons made from Alpha-Gal–safe bread.
Ingredients:
2 lbs ripe tomatoes, halved
1 small onion, quartered
4 cloves garlic, peeled
2 tbsp olive oil
Salt and pepper to taste
2 cups vegetable broth
1 tsp dried basil or Italian seasoning
Alpha-Gal–safe bread, cubed
1 tbsp olive oil (for croutons)
1/2 tsp dried herbs (thyme, oregano, or parsley)
Instructions:
Preheat oven to 400°F. Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30–35 minutes until caramelized.
Transfer roasted vegetables to a blender. Add vegetable broth and dried herbs. Blend until smooth.
Pour into a saucepan and simmer for 10 minutes to meld flavors.
For croutons: Toss bread cubes with olive oil and dried herbs. Bake at 375°F for 10–15 minutes until golden and crisp.
Serve soup hot, topped with herbed croutons.
Kick It Up a Notch:
Stir in coconut cream or dairy-free cheese shreds
Add a swirl of pesto or chili oil
Serve with grilled Alpha-Gal–safe cheese toast