Fall and cool temperature came early for us here in Northern Texas. We had our first freeze last week and which lead to large harvest of tomatoes. My son loves homemade Tomato Basil Soup and I think this was the perfect way to use the last of the season’s tomatoes and basil.
Ingredients
3 pounds of cherry Tomatoes
2 red onions
2 yellow Bell pepper
2 red bell pepper
2 zucchini (this is optional, I used because I it had it in the garden)
2 jalapenos
2 Tablespoons of dried basil
1 tablespoon Pink Himalayan Sea Salt
1 cup of hemp milk or milk of your choice
Avocado Oil
Garnish
Hemp seeds- optional
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Directions
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Preheat oven to 375 degrees. Thoroughly wash all vegetables. Drizzle Avocado oil on roasting pan and add tomatoes. Season with sea salt. In separate pan drizzle avocado oil on roasting pan and arrange bell peppers, onions and zucchini. Salt to taste. Roast for tomatoes for 25 minutes or until is soft and roast bell pepper pan for about 35 minutes. Remove from oven and let cool. Place all roasted vegetables in blender and blend until creamy. Once smooth and lump free add to sauce pan on medium heat. Add milk and basil. Simmer for 15 minutes. That's it!!! enjoy. You can garnish with vegan cheese or hemp seeds. Enjoy!!!
Note**This recipe is Alkaline Electric, you can swap out cherry tomatoes for any tomatoes. You can use heavy whipping cream or cow milk if you choose. This recipe also calls for local organic ingredients. If this option is not available to you, no worries you can use what you have.
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