Roasted Tomato Soup
1rib of celery
1 cmilk, opt
2 cvegetable or chicken stock, unsalted
1 tspcoarse sea salt
1/2 tspblack pepper
1/2 tspsugar or sugar substitute
How to Make Roasted Tomato Soup
- Slice tomatoes and carrots in half and place on baking sheet. Add 1 celery rib, 1/2 sweet onion quartered, and 2 cloves of garlic SKIN ON.
- Roast in 300° for 1 hr. Let cool, remove skin from tomatoes and garlic. Place all ingredients in food processor and puree.
- Place veggie puree in soup pot and add milk (opt) and stock, salt, pepper and sugar. Simmer for about 15 min.
NOTE: Strain for a soup with less pulp if desired.
- ADD ONS: add bacon, green onion or cilantro before serving.