Creamy Tomato Soup
Ingredients
The soup
-
3
cloves
garlic
-
4
medium
fresh tomatoes
-
1
small
yellow onion
-
1
14-oz can
diced tomatoes
-
⅓
cup
cooked chickpeas
-
1
tablespoon
balsamic vinegar
-
½
teaspoon
maple syrup
-
2
teaspoons
fresh thyme leaves
-
1
tablespoon
extra-virgin olive oil
-
¼ to ½
teaspoon
red pepper flakes
-
heaping ½
teaspoon
sea salt
-
to taste
freshly ground black pepper
For the croutons (optional)
-
8
slices
SimplyNature 7 Grain Bread
-
heaping ½
cup
Earth Grown Vegan Mozzarella
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with parchment paper.
- Wrap the garlic in foil and place it on the baking sheet with the tomatoes and onion.
- Drizzle with olive oil, season with salt and pepper, and roast for 20 to 25 minutes.
- Peel the garlic and transfer the roasted vegetables to a blender.
- Reduce oven heat to 400°F and prepare a new parchment-lined baking sheet.
- Add the canned tomatoes, chickpeas, balsamic vinegar, maple syrup, thyme, olive oil, red pepper flakes, salt, and pepper to the blender and blend until creamy.
- Taste and adjust seasonings as needed.
- For the croutons, prepare sandwiches with cheese between slices of bread, drizzle with olive oil, and bake until golden brown.
- Serve the soup with croutons and additional toppings if desired.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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