A childhood classic without added preservatives, fillers, or junk!
Adapted Recipe from Rachael Good Eats
Serves Four-Six
The Ingredients
Soup
4 lbs tomatoes, quartered
1 white onion, diced
3-5 cloves garlic
3 tbsp extra virgin olive oil
2 tbsp avocado oil
1 tbsp balsamic vinegar
1/2 tsp dried oregano
2 cups bone broth
2 cups vegetable broth
1/4 cup unsweetened almond milk
1 cup packed fresh basil leaves
3 tsp sea salt
1 tsp ground pepper
Toppings: hemp seeds & microgreens
Grilled Cheese [DF = Omit cheese and just toast sourdough]
Four slices of sourdough
1 tbsp ghee
2 cups (roughly) sharp cheddar cheese
The Instructions
Preheat the oven to 425ºF. Cut the tomatoes into quarters and place on baking sheet. Add the garlic cloves to sheet and drizzle with EVOO and season with sea salt. Bake for 45 minutes.
In a large pot heat 2 tbsp avocado oil over medium heat. Sauté diced onions for 5-7 minutes. Add oregano and cook for 2-3 minutes. Add the balsamic vinegar and stir and cook for another 2 minutes.
Pour in the bone broth and almond milk. Cover and let simmer until the tomatoes are done cooking.
Transfer roasted tomatoes into a blender and puree until smooth. Add into the pot and stir in the basil, s + p. Cook for about 4-5 minutes or until hot! Serve with red pepper flakes, and grilled cheese [or toasted sourdough if DF] on the side!
[For the grilled cheese: spread ghee on outside pieces of bread, and place cheese in middle. Cook in a skillet over medium heat until bread is toasted and cheese is melted].
Mmmmm, delish!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.
