It’s raining here in southern California! Hallelujah! I LOVE, LOVE, LOVE the rain! The sound, the smell, even the dreary look (I’m sure I would get tired of it after a while though). Anyway, my husband and I are on day 8 of the 21 day Daniel Fast. So we are severely limited on what we can eat. I am not a huge soup fan but I do love tomato soup and grilled cheese on rainy days. Well the grilled cheese is out because of the fast, and so is the canned tomato soup, so I had to improvise with this homemade tomato soup and it turned out yummy! And bonus, it’s vegan and Daniel Fast friendly!
I’m the type of person that likes to google a recipe, look at the reviews, and then pick a recipe to follow based on the reviews. I don’t like the links taking me to some long winded blog about the recipe. Honestly, I don’t care where you found the recipe, if it’s your great, great, great grandmothers, or something you thought up yourself. Save it. I want the “meat and potatoes” (haha, pun intended) of the article. I’m a mom. A super, super busy, work from home, mom of 5. I don’t have time to read the dramatics of your recipe. The actual recipe is all I care about. So when you write a bunch of other stuff I just scroll right past.
My point is, I’m not going to go on and on here. I’ll cut straight to the juicy part of this post. The recipe. (I plan on posting more recipes in the future and this is my disclaimer that I’m not trying to be dry and boring, but I know you are busy and want the main point, which is the recipe). Another disclaimer, I am not a chef, I make up most things as I go. I know you don’t need my permission to do so, but feel free to alter any recipe. If you do, I’d love to hear what you changed and how it turned out!
So here you go!
10 ripe roma tomatoes halved
1/4 c. EVOO plus 2 more tablespoons reserved
1/2 tblspn Himalayan salt (if you aren’t on the Daniel Fast, you can use any salt)
1 large onion, chopped (I used a sweet onion, but yellow would be fine too)
6 garlic cloves, chopped
1/8 tsp crushed red pepper flakes (more or less depending on your spice level preference)
1 can (14.5 oz) diced tomatoes with juice
1 tlbspn dried basil (or 1 cup fresh basil leaves)
1/2 tblspn dried oregano
1/2 tblspn dried thyme
1/8 tsp fresh ground pepper
2 C Vegetable broth
- Preheat oven to 400
- Placed halved tomatoes on foil lined baking sheet and mix with 1/4 cup EVOO and salt. Some prefer to mix in a bowl, but I don’t, because dishes…
- Cook in oven for 45 mins, then remove from oven and set aside. I totally could have eaten these just like this.
- In large pot, or dutch oven, heat 2 tablespoons EVOO over medium heat. Add onions and cook until they just start to brown.
- Mix in garlic and saute until fragrant, approximately 1 minute.
- Add tomatoes, any juice left on baking sheet, red pepper flakes, basil, oregano, thyme, pepper, canned tomatoes, and vegetable broth.
- Bring to boil, then reduce to simmer. Simmer uncovered for 45 minutes, stirring occasionally.
- Let cool.
- Puree with immersion blender or blend in batches in traditional blender.
- Garnish with fresh basil. Serve warm. Enjoy!
- If you want to use your vitality essential oils in this recipe, omit half the dried basil and add 1 drop basil vitality essential oil, and omit the dried thyme and add 1 drop thyme vitality essential oil after soup simmered and before blending.
- I like my soup on the thicker side, I feel it’s more filling. But if you don’t you can add another cup of vegetable broth.