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Name: Tomato Soup (Gluten Free, Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 pounds Roma tomatoes halved; 4 medium carrots peeled and cut in half length wise a; 1 large Yellow onion chopped; 6 cloves Garlic cloves; 1 cup canned crushed tomatoes; 1/2 teaspoon Italian seasoning adjust to taste; 4 sprigs Thyme; 1/2 teaspoon Dry basil; 1/2 teaspoon paprika; 1/2 teaspoon Cayenne pepper; 2 1/2 cups water; Olive Oil; Salt and pepper

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INGREDIENTS

3 pounds Roma tomatoes ; halved
4 medium carrots ; peeled and cut in half length wise a
1 large Yellow onion ; chopped
6 cloves Garlic cloves
1 cup canned crushed tomatoes
1/2 teaspoon Italian seasoning ; adjust to taste
4 sprigs Thyme
1/2 teaspoon Dry basil
1/2 teaspoon paprika
1/2 teaspoon Cayenne pepper
2 1/2 cups water
Olive Oil
Salt and pepper

Recipe

INSTRUCTIONS

Heat oven to 450

• Put tomato halves and carrots on a baking sheet. Drizzle olive oil over tomatoes and carrots and sprinkle with salt and pepper to taste.

• Roast in over for about 30 minutes

• Meanwhile, in a large pot, heat olive oil in medium-high heat.

• Add onions and cook for about 3 minutes

• Add garlic and cook until golden brown.

• Set aside until tomatoes and carrots are cooked.

• Put tomatoes, carrots, onions and garlic into Vitamix and blend until smooth (leave a little chunky if you like it like that)

• Pour back into large pot.

• Add crushed tomatoes, 2 ½ cup water, basil, thyme, paprika, cayenne, seasoning, salt and pepper.

• Stir, bring to a boil then lower heat and cover (leaving a little opening).

• Simmer for about 20 minutes.

• Remove Thyme

Serving

• Serve in bowls

• Top with a drizzle of olive oil

• Goes well with Crusty Gluten free bread or make a Vegan Gluten Free Grilled Cheese.

NOTES

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Tomato Soup (Gluten Free, Vegan)

3 pounds Roma tomatoes halved
4 medium carrots peeled and cut in half length wise a
1 large Yellow onion chopped
6 cloves Garlic cloves
1 cup canned crushed tomatoes
1/2 teaspoon Italian seasoning adjust to taste
4 sprigs Thyme
1/2 teaspoon Dry basil
1/2 teaspoon paprika
1/2 teaspoon Cayenne pepper
2 1/2 cups water
 Olive Oil
 Salt and pepper

Heat oven to 450
•	Put tomato halves and carrots on a baking sheet.  Drizzle olive oil over tomatoes and carrots and sprinkle with salt and pepper to taste.
•	Roast in over for about 30 minutes
•	Meanwhile, in a large pot, heat olive oil in medium-high heat.  
•	Add onions and cook for about 3 minutes
•	Add garlic and cook until golden brown.
•	Set aside until tomatoes and carrots are cooked.
•	Put tomatoes, carrots, onions and garlic into Vitamix and blend until smooth (leave a little chunky if you like it like that)
•	Pour back into large pot.
•	Add crushed tomatoes, 2 ½ cup water, basil, thyme, paprika, cayenne, seasoning, salt and pepper.
•	Stir, bring to a boil then lower heat and cover (leaving a little opening).
•	Simmer for about 20 minutes.
•	Remove Thyme
Serving
•	Serve in bowls
•	Top with a drizzle of olive oil
•	Goes well with Crusty Gluten free bread or make a Vegan Gluten Free Grilled Cheese.

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Nutrition

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Serving Size: 1 Recipe (2610g)
Recipe Makes: 1 Serving

Calories: 538
Calories from Fat: 45 (8%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 2g
Cholesterol 0mg		0 %
Sodium 642mg		22 %
Potassium 5092.8mg		134 %
Total Carbohydrate 120g		35 %
	Dietary Fiber 32.2g	129 %
	Sugars, other 87.9g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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