Roasted Tomato Soup (Roasted Tomato Soup with Herbed Croutons)

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:

1. 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.

2. Transfer roasted vegetables to a blender. Add vegetable broth and dried herbs. Blend until smooth.

3. Pour into a saucepan and simmer for 10 minutes to meld flavors.

4. For croutons: Toss bread cubes with olive oil and dried herbs. Bake at 375°F for 10–15 minutes until golden and crisp.

5. 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