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“A beautiful fresh tomato soup, almost as easy as canned, without the excess sodium and things you cannot pronounce.Perfect for summer and end of summer, or if you are like me and live in FL, year round.”
READY IN:
1hr 35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut tomatoes into quarters and slice onions.Peel garlic cloves. Place on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
  2. Roast in 350 degree oven 35-45 minutes, or until tomatoes are tender.If you choose, you can refrigerate the veggies until ready to prepare the soup.
  3. Place roasted vegetables, tomato paste, and stock in a medium sized stockpot.Puree with a hand held blender. Bring to a boil and reduce to a simmer. Add honey and simmer on low for at least 30 minute Add the can of coconut milk and taste. Season to taste with salt and pepper. Additionally, add fresh herbs to taste, such as sage, basil, time, or oregano.

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