Appetizers are by far my favourite thing to serve up and soups are definitely the way to go if you want to impress, but spend minimal time preparing in the kitchen.
Roasting brings out the sweetness of the veggies and enhances the beneficial antioxidants in tomatoes. Lycopene, the major beneficial polyphenol in tomatoes, supports eyes, heart, and helps to protect against the damaging effects of sun!
Enjoy!
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| Prep Time | 15 min |
| Cook Time | 60 min |
| Passive Time | 45 min |
| Servings |
full bowls
|
- 10 Roma Tomatoes cut in half
- 3 Red Bell Peppers cut in half and seeds removed
- 1 bulb garlic
- 1 large yellow onion peeled and chopped
- 10 leaves Fresh Basil
- 2 springs fresh thyme rough stem removed
- 2 Tbsp Avocado Oil
- 1/2 tsp Himalayan salt
- 3 cups vegetable stock heated
- 1/2 Lemon zest + juice
Ingredients
|
|
- Preheat oven to 400F.
- Place halved tomatoes, bell peppers and garlic bulb onto a baking sheet. Sprinkle with 1 Tbsp of avocado oil and sprinkle with 1/4 tsp salt. Put into the oven and roast for 45-50 minutes.
- Heat 1 Tbsp avocado oil in a large skillet over medium-low heat and add chopped onion and remaining salt. Saute for 10 minutes.
- Once all vegetables are cooked, remove skin from roasted garlic and squeeze into blender. add fresh herbs, lemon juice and zest, and the rest of the vegetables along with stock. Blend until smooth.
- To serve, sprinkle with thyme and enjoy hot!
Depending on how big and juicy your tomatoes are, you may need to an additional cup of stock.
Keeps in the fridge for 4-5 days.