In response to yesterday’s oven-roasted tomato recipe, today, we are posting a mouth-watering soup recipe that pairs perfectly with a grilled cheese sandwich!

Oven Roasted Tomato Soup

(Gluten-Free, Dairy-Free, Nut-Free, Vegan)

Ingredients:

• 3 lbs. Organic Tomatoes (about 6 large tomatoes),cut lengthwise into 4 thick slices
• 6 Garlic Cloves, skin on
• 1/4 c Extra Virgin Olive Oil + 2 Tblsp, divided
• 1 Tblsp Sea Salt
• 1 1/2 tsp Black Pepper
• 2 Tblsp Earth Balance Non-Dairy Buttery Spread
• 2 c Organic, Yellow Onion, chopped
• 1/4 tsp Crushed Red Pepper Flakes
• 1 (28oz) can Eden Foods Whole, Peeled Tomatoes with Basil
• 1 tsp Fresh Thyme leaves
• 1 Tblsp dried Sweet Basil
• 3 c Pacific Natural Foods Organic, Low Sodium Vegetable Broth
• 1/2 c Water
• 1/2 c Dry Sherry

Directions:

1. Preheat your oven to 400 degrees F.
2. In a large bowl, gently toss together Tomatoes, Garlic Cloves, 1/4 c Extra Virgin Olive Oil, Salt, and Black Pepper.
3. Spread Tomatoes and Garlic in a single layer on a baking sheet, and roast in preheated oven for 45 minutes.

1. In a large stockpot over medium heat, saute Onions and Red Pepper Flakes in Earth Balance and 2 Tblsp Extra Virgin Olive Oil until slightly brown, about 10 minutes.
2. Squeeze the oven roasted Garlic Cloves from their skin and lightly break-up the clove in the pot.
3. Add the Canned Tomatoes, Basil, Thyme, Vegetable Broth, Water, and Sherry.
4. Add the oven roasted Tomatoes and the juices from the baking sheet.
5. Bring to a boil, reduce heat and simmer, uncovered, for 40 minutes.
6. Puree mixture to desired smoothness using either and immersion blender, a food mill, or puree in batches using a standard blender.

Have a great day! See you at Rollin’ Oats!