Homemade Tomato Soup

This homemade tomato soup is an absolute game changer. It went so fast after making it, my family asked for more!!!

I didnt know what to make for lumch and then it dawned on me what to make. It’s perfect for a cold night, or actually anytime.

This recipe is one I came up with, there is only a few simple ingredients. I hope you enjoy it!

INGREDIENTS

7 medium tomatoes

1 red onion sliced in half and sliced

2 whole bulbs of garlic

4 mixed mini peppers (I used variety)

1 medium carrot (shave)

1/2 bulb grated fresh tumeric (if using powdered, use 2 tbsp

Oregano

Paprika

Ceyanne pepper

Cumin

Sea Salt

Pepper

4 oz of vegetable broth

DIRECTIONS

Wash all of your fleshed veggies

Wedge cut your all of the tomatoes

Cut your carrot

Cut your mini peppers (get seeds out)

Cut your onion in half and slice it

Cut the ends off of the garlic bulbs like the photo below, then place on a square of foil and add a little olive oil and pinch of seasalt, wrap up into ball like in photo above

After all your veggies are on your cookie sheet spread out and your garlic is in the foil balls, sprinkle a little of each spice listed above, the paprika, salt, pepper, ceyanne pepper, oregano, tumeric and only a pinch of cumin. Then drizzle a light amount of olive oil over your veggies and place in over on 400°F for 30 minutes.

Once the veggies are done,

Add your veggies slowly to your mixer, pour in your vegetable broth, squeeze your garlic bulbs in with them too, you can blitz all this if you would like as well. Blend in blender for at least 2-3 minutes until smooth (I have a ninja, may take extra minute for less blades)

Next make yourself a grilled cheese, pour your soup in bowls and enjoy!

~ANEW blog