Roasted Tomato Soup

Thought you could never have a velvety, creamy, smooth tomato soup after giving up dairy? Think again! The other vegetables help give this soup the creamy goodness we have come to know and love from tomato soups without any of that pesky dairy.

Roasted Creamy Tomato Soup

2 onions, roughly chopped

3 carrots, roughly diced

2 stalks of celery, roughly diced

3 cloves garlic, peeled

6 tomatoes, peeled, seeded, and roughly chopped

1/4 cooking fat, melted (we used lard)

3+ c chicken stock

3 tblsp fresh herbs of choice (we used basil, marjoram, and thyme) minced

Preheat oven to 400F. On a baking sheet, add the onions, carrots, celery, garlic and tomatoes. Drizzle with melted cooking fat and salt and pepper to taste. Roast the vegetables in the oven until the carrots are tender, about 25 minutes.

While the vegetables are roasting, add the herbs to the stock in a large pot and simmer.

Once vegetables are done roasting, puree using a blender, food processor, or immersion blender adding in the stock. Depending on how think you like your soup you may need more stock to thin it out. You can either serve it now or let it simmer a little longer to get the herbs infusing with the blended vegetables.