Wednesday, October 16, 2013

Homemade tomato vegetable soup

Fall is here and as I have said before, this is my favorite time of year. I am always craving warm foods, but most of the soups I have found in the grocery store aisle are chocked full of preservatives and words that I can't pronounce--a sure sign that I probably shouldn't be eating them. So I decided to make my own soup from scratch (for the first time ever!) and it actually turned out great! The recipe is very adaptable to what you have on hand, and very easy. Give it a shot!

2 large tomatoes, chopped
1 green bell pepper, seeded and chopped
1 zucchini, chopped
2 garlic cloves, minced
1/2 yellow onion, chopped
1 Tbsp. olive oil, plus more for roasting veggies
1 tsp. sea salt
1/2 tsp. black pepper
1 cup vegetable or chicken broth, gluten free
1 12-ounce can of diced tomatoes
1/4 cup coconut cream

1. Turn oven on broil at 400 degrees, and toss tomatos, bell pepper and zucchini in olive oil and roast until soft, about 25 minutes.
2. Meanwhile, saute garlic and onions in olive oil until soft.
3. Add diced tomatos and broth and simmer until vegetables are done roasting.
4. Add roasted vegetables and use an immersion blender to reach desired consistancy. (or use a normal blender!)
5. Add cream and stir.
6. Serve!

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