Roasted Tomato Soup

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I’ve been getting vegetables delivered each week to save $$ on groceries and constantly try new plant-based recipes. I love cooking, so vegetable delivery lets me see what shows up at my door and plan my meals around it. I highly recommend getting cheap, organic, & local groceries from Misfits Market… If you want to try it out yourself, get 25% off your first order here.

I missed creamy tomato soup since going vegan, so here’s a plant-based version you’ll love:

1 large bowl tomatoes, chopped

1/4 onion

1 carrot, chopped

1 clove garlic, chopped

salt pepper to taste

1/2 cup vegetable broth

1/2 cup soy or almond milk

1 handful fresh basil, chopped

Roast the tomatoes, onion, garlic, carrot, olive oil, salt and pepper at 400 degrees for 35 minutes. Put into a large blender with the broth and plant milk and blend until smooth (be careful of the steam). Pour into a pot and bring to a boil, and then simmer on low for about 5 more minutes, seasoning with more salt, pepper, and then basil. Serve hot and enjoy!

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