Another Monday. I don’t mind, though, since it’s Homecoming Week! Posts probably won’t be very frequent these next few days since I’ll be playing powderpuff tonight, going to my meet tomorrow, hall decorating Wednesday and Thursday, going to the game on Friday, and the dance on Saturday! And yes, I did need to share my whole week schedule with you.
Anyway, I came down with a really sore throat last week and nothing sounded better than some good old fashioned tomato soup. I had, like, twenty pounds of tomatoes from the garden so I figured it would be the perfect way to try to make a dent in them!
It’s been prime weather for soup lately. It was 42 degrees when I woke up this morning! This is kind of like a summer/fall combination recipe. Summer tomatoes meet fall soup. I have just a few more summer recipes planned before I start going pumpkin/apple/comfort food crazy 🙂
When I bought my Vitamix I was determined to change as a person. I was going to start making homemade pesto, nut butter, grinding my own flour, and making soups in it. I’ve already done quite a few of those and I can now cross off making soup!
When I ate the leftovers of this Roasted Tomato Blender Soup I added some frozen corn and you might just want to add that to the whole recipe. So yummy. And that little open faced sandwich you see? It’s a slice of homemade bread topped with gouda and sauteed mushrooms. Yes.
- 10 small/medium tomatoes
- 1 sweet potato
- 1 onion
- 5-6 cloves of garlic
- 2 tbsp olive oil
- 8 basil leaves
- 1 14.5 oz can of vegetable broth
- Preheat oven to 350. Either in a bowl or with your hands, drizzle 1.5 tbsp of olive oil on the tomatoes, sweet potato, and onion. Place the garlic cloves in a 6x6 square of tinfoil and drizzle with the remaining .5 tbsp of olive oil. Wrap it up and place it on a baking sheet along with the veggies. Roast for an hour, or until veggies are soft. (I took my tomatoes out at 30 min)
- Once everything is done roasting, get out your blender and add the can of vegetable broth. Add the tomatoes, sweet potato, onion, garlic (peeled), and basil leaves and blend it up. I use a Vitamix that has a preprogrammed soup setting that runs for 6 minutes.
- Once it is smooth pour into bowls and garnish with a basil leaf! Serve with grilled cheese, toasted bread, or breadsticks. (anything carb-loaded will do:)
- Adding corn after it's blended is also tasty! To make it un-vegan, you can also add some cheese for garnish 🙂
This is both vegan and gluten free! It’s low carb too (if you don’t pair it with a grilled cheese;) It’s meatless, perfect for Meatless Monday, which I’m linking up to today! Be sure to leave a comment if you make this. You can also tag me on Twitter or Instagram @theyoopergirl 😀