Roasted Tomato Garlic Soup

This savory soup is roasted with all kinds of veggies & a whole garlic bulb. Fresh herbs infuse the tomatoes and veggies with extra flavor. Gluten free and vegan if you omit the parmesan cheese for garnish.

INGREDIENTS

5 lbs. roma tomatoes sliced in half lengthwise
1 whole garlic bulb
1 onion diced or sliced
2 ribs celery diced
2 carrots peeled and sliced
2 leeks green top removed, sliced
1/2 cup olive oil
1 tbsp. fresh oregano minced, or more as desired
1 tbsp. fresh rosemary minced, or more as desired
1 tbsp. fresh thyme minced, or more as desired
4 large leaves basil finely sliced
2 tsp. pink Himalayan sea salt
1 tsp. dried parsley
black pepper as desired
2 bay leaves
1/8 tsp. crushed red pepper flakes
16 oz. low sodium tomato juice
5 tbsp. tomato paste
freshly grated Parmesan cheese for garnish
fresh basil or thyme minced, for garnish
Homemade Gluten Free Croutons for garnish, if desired

INSTRUCTIONS

Preheat oven to 400°.
Spray a very large cookie sheet with olive oil cooking spray.
Wash and slice tomatoes and layer on cookie sheet.
Cut off the tip of the garlic bulb exposing the garlic.
Place on cookie sheet with sliced onion, celery, carrots and leeks.
Brush olive oil over top of all the veggies and tomato halves.
Sprinkle salt evenly over the tomatoes and veggies on the cookie sheet.
Sprinkle very delicately with pepper.
Add parsley, oregano, thyme, rosemary and basil.
Bake at 400° for about 30-45 minutes or until veggies are tender and roasted.
Place roasted tomatoes, veggies and all the drippings and herbs into a large stockpot.
Heat over medium heat.
Add tomato juice, bay leaves, red pepper flakes and tomato paste.
Cook through about 10-15 minutes.
Remove bay leaves.
Using an immersion blender, puree soup until smooth.
Serve with homemade gluten free croutons or bread sticks.

Source:cantstayoutofthekitchen.com