Roasted tomato basil soup

Blend hot soup in batches, never filled past halfway.

You need

• 2 lbs tomatoes, halved and roasted
• 1 onion and 3 garlic cloves, roasted
• 2 cups veggie stock
• Handful basil
• ¼ cup cream (optional)
• Salt and pepper

Steps

1. Roast tomatoes, onion and garlic at 400°F for 35 minutes.
2. Let cool 10 minutes. Blend with stock and basil, half at a time, starting on speed 4 and going up to 8. Leave the lid cap vented.
3. Reheat, stir in cream, season.

Tip: Hot liquids expand. Fill the pitcher no more than halfway and start slow.

🌿 Make it healthier: Skip the cream; blend in half a can of white beans for creaminess and extra protein.

Benefit tags are general nutrition info, not medical advice.