Creamy (but dairy-free) Roasted Tomato and Basil Soup
Needed for this recipe:
Sunshine Coast Olive Oil Co. Basil Olive Oil
Sunshine Coast Olive Oil Co. 100% dairy-free Butter Olive Oil
5 cups tomatoes, chopped
¼ cup Sunshine Coast Olive Oil Co. Basil Olive Oil
2 Tablespoons Sunshine Coast Olive Oil Co. 100% dairy-free Butter Olive Oil
1 clove of garlic, crushed
1 onion, chopped finely
4 cups (loose packed) fresh basil leaves, chopped
Preheat oven to 375. Toss tomatoes in Basil Oil and roast 20 minutes, or until edges of tomatoes become a bit brown (but not burned). Stir every 5 minutes or so. Drain and save any excess tomato juice.
Meanwhile, sauté the garlic and onion in Butter Olive Oil until onions are translucent. Add fresh basil and sauté another 2 minutes. Once tomatoes are roasted, add the roasted tomatoes and any of the tomato juices to the onion mixture. Add broth and simmer 20 minutes. Let cool, then divide into batches and pulse in a blender.
Basil Olive Oil recipes
Basil Oil recipes
Butter Olive oil recipes