Roasted Tomato Basil Soup {Be Nourished with Keary}

Hey guys! I want to introduce myself. My name is Keary and I am a fine art wedding and portrait photographer in San Diego, CA. I am half of Justin & Keary Weddings. My sweet and handsome husband is the other amazing half. I am also half of the Milo & Me Blog (a blog on vegan cooking, healthy living, diy projects, and things of the sort). Milo, our little puppy child is the other half. Although he doesn’t do much other than look cute, lay by my feet while I create new yummy recipes, and beg for said yummy food. Here’s a little picture of the munchkin so you understand why I talk about how cute he is all the time.

I’m so excited to officially start the {Be Nourished} section of the Delight Blog. This section will be filled with healthy recipes to nourish your body and occasionally some other little DIY projects, etc.

This week I bring you a fabulous and dairy-free tomato soup! There’s something so nostalgic about soup on a rainy day, although we don’t have many of those here in sunny San Diego. Summer is quickly approaching along with our wonderful 80 degree weather, so if there’s any sight of clouds or cold weather, soup is what’s for dinner in our house. But let’s be honest, I make soup all summer long because I love it so much.

This recipe is easy and makes your kitchen smell amazing. It’s light and doesn’t leave you feeling bloated or lethargic because there’s no dairy. I hope you ladies enjoy this as much as I do! It makes enough to have leftovers for days, and is best served with some crunchy rustic bread.

ROASTED TOMATO BASIL SOUP
(recipe by Keary from the Milo & Me Blog)

INGREDIENTS

1 ½ lbs Roma tomatoes, sliced lengthwise (about 9-10 tomatoes)
3 tablespoons extra virgin olive oil
1 medium yellow or sweet onion, diced
5 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, chopped
2 cups vegetable broth
salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375°F.
2. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 45-60 min
3. While tomatoes are in the oven, heat olive oil in a large pot over medium-high heat, add onion and saute until slightly golden
4. Stir in the garlic and thyme and sauté for another 5 minutes.
5. Add crushed tomatoes, basil, salt and pepper.
6. Stir and reduce the heat to medium or medium-low and simmer for about 10 minutes, covered.
7. Add broth and roasted tomatoes into the pot.
8. Continue to simmer soup, covered, for about 20 minutes, stirring occasionally. The longer simmering time, the better the flavor.
9. Pour soup into a blender and blend until smooth.
10. Return soup to pot and bring to a simmer before ladling into bowls.

Makes approx 7 cups