August 29, 2017 3:49 pm
Slow Roasted Tomato & Pesto Soup
7 Cups of Red Cherry Tomatoes & Yellow Pear Tomatoes stems removed, rinsed, and dried
1 tsp of Dried Oregano
1 Medium Vidalia Onion peeled and sliced
10 Cloves of Garlic peeled
Somewhere between 1/4 and 1/2 Cup of Extra Virgin Olive Oil
2 Generous Pinches of Kosher Salt
1 tsp of Dried Basil
1/8 tsp of Dried Crushed Chipotle Peppers
A Few Grinds of Fresh Pepper
4 Cups of Gluten Free Chicken Broth
1/2 tsp of Coconut Sugar
3 Tablespoons of Vegan Nut Free Pesto
Preheat oven to 325 degrees
Line a baking sheet with parchment paper and add the onions, garlic, and tomatoes. Drizzle with the olive oil and season with the oregano, basil, chipotle peppers, kosher salt, and ground pepper.
Roast for 2 hours.
Remove the roasted veggies, garlic, and herbs with a spatula into a medium saucepan add the chicken broth, coconut sugar, and pesto. Use an immersion blender (or put into a regular blender, then add to a saucepan) to puree the tomatoes, garlic, and onion. Simmer (slowly) for 30 minutes.
Posted by glutenfreezen
Categories: Lunch, Main Dishes
Tags: Dairy Free Soup, Garden Soup, Garden Tomato Soup, Gluten Free Soup, gluten-free-zen.com, glutenfreezen, glutenfreezen.wordpress.com, Grainfree Soup, Homemade Tomato Soup, Tomato Soup with Pesto
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I’ve had a great crop of mangoes and avocados this year. My carambola are finally fruiting. You soup looks yummy.
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By corkscot on August 29, 2017 at 5:01 pm
I would love to have mangoes and avocados in our yard, that would be heavenly!
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By glutenfreezen on August 29, 2017 at 5:16 pm
I used to have a garden in my back yard when we lived in America. Loved being able to bring back a basket or two of goodies! 🙂
You’re so lucky, and your soup looks scrumptious! 💚Thanks for sharing.
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By Little Chef on September 10, 2017 at 9:20 pm