Roasted Tomato Basil Soup

Ingredients:

• 10 large roma tomatoes halved lengthwise

• 3 tablespoons olive oil

• 2 tablespoons ghee or tablespoons butter

• 1 yellow onion diced

• 4 garlic cloves minced

• 1 tablespoon thyme minced

• 1 tablespoon oregano minced

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 28 ounce can San Marzano tomatoes crushed

• 1 cup basil chopped

• 2 cups chicken stock

• 2/3 cup coconut cream or heavy cream

Utensils:

• cutting board

• knife

• parchment paper

• baking sheet

• large pot

• immersion blender or blender

• wooden spoon

Instructions:

1. prepare ingredients

2. preheat the oven to 375°F

3. line baking sheet with parchment paper

4. place the halved roma tomatoes face side up on the baking sheet

5. drizzle or spray tomatoes with olive oil and sprinkle salt and pepper to taste

6. place tomatoes in the oven at 375°F for 1 hour

7. once roasted remove the tomatoes and set aside

8. get a large pot over medium-high heat and add 2 tbsp of ghee

9. add 1 diced yellow onion to the pot and saute for 5 minutes or until soft and fragrant

10. add 4 minced garlic cloves to the pot

11. add 1 tbsp of minced thyme to the pot

12. add 1 tsp of salt to the pot

13. add 1/2 tsp of black pepper to the pot and saute for another minute

14. add a 28 ounce can of crushed San Marzano tomatoes to the pot

15. add 1 cup of chopped basil to the pot and stir together

16. lower the heat and simmer for 10 minutes

17. add 2 cups of chicken stock to the pot

18. add the roasted roma tomatoes to the pot and stir together

19. simmer for an additional 30 minutes stirring occasionally

20. once it has simmered, use an immersion blender to puree the soup until smooth; if you don't have an immersion blender then pour the soup into a regular blender and blend in batches if needed until smooth then return it back into the pot

21. add 2/3 cup of coconut cream to the soup and stir together

When you are ready for serving eat soup with crusty bread if you desire or on its own.