Dairy-free Backyard Tomato Soup
An easy way to use up backyard tomatoes, this dairy-free soup makes for the perfect dinner when served with a few slices of fresh sourdough. Happy fall y'all.
Ingredients
- 4 lbs mixed fresh tomatoes, cut in half
- 1 head of garlic, peeled
- 4 shallots, halved
- 2 tbs olive oil
- pinch of chili flakes
- 1 sprig of thyme
- 5 - 10 fresh basil leaves
- 1 can coconut milk
- 2 cups bone broth
- salt, pepper
Instructions
Preheat oven to 400°F. Add the tomatoes, shallot, garlic and thyme to a baking seed and drizzle with olive oil, chili flakes, salt & pepper and cook for 40 minutes until tomato skins soften and begin to burst. Allow to slightly cool then add roasted tomato mixture to a blender with broth, fresh basil & coconut milk and blend until smooth. Reheat in a saucepan on the stove top and add more salt & pepper to taste. Serve hot with fresh sourdough.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/dairy-free-backyard-tomato-soup/