INGREDIENTS

Cream of Tomato Soup:
10 Medium size tomatoes, washed, dried, and quartered
8 sprigs of thyme, stems removed
2 yellow onions, diced
1 bulb garlic
2 cups vegetable broth
¼ cup tomato paste
¼ coconut milk (optional)
½ ripe avocado
1 Tbsp gluten free tamari (sub coconut aminos)
5 Tbsp olive oil
JF Universal Salt, to taste
Fresh cracked pepper,  to taste
¼ tsp smoked paprika (optional)

JF Simple Soup Croutons:
Grain-free bread, cut into ½"-¼" cubes
Olive oil
Thyme
Parmesan cheese, grated (sub plant-based cheese)

TOPPINGS

Thyme
Paprika
Fresh cracked black pepper 
Parmesan, grated (optional; sub plant-based cheese)
Goat cheese (optional; sub plant-based cheese)
JF Simple Soup Croutons 

PROCESS

Cream of Tomato Soup
Preheat oven to 450º. In a heatproof dish with high sides (pyrex or casserole pan) toss the tomatoes with 1 tablespoon olive oil with a generous sprinkle of salt and cracked black pepper and a teaspoon of thyme.

Cut the top portion of the bulb of garlic, so the individual cloves are exposed, drizzle with olive oil and wrap bulb in foil. Place in the same baking dish as the tomatoes and place in the oven to roast for approx 40-50 min until the cloves squish out of the bulb of garlic when squeezed and the tomatoes are starting to brown. Remove from oven and place on the side.

In a medium saucepan heat 2 tablespoons of olive oil over medium-high heat. Add the onions and saute until translucent and beginning to brown, about 10 minutes. Add one more tablespoon olive oil and tomato paste. Cook an additional 3 minutes stirring frequently. For a creamy consistency add a quarter cup of coconut milk.

In a blender combine the roasted tomatoes with all the pan drippings (scrape it) and the squeezed garlic cloves, onion tomato mixture, broth, the rest of the thyme, avocado, paprika (if using…you can also wait to add paprika on top when plating) and tamari. Blend until very smooth. Add additional salt and pepper

You can also add fresh plant-based parmesan or goat cheese on top. Garnish with extra thyme, paprika, and cracked pepper, simple soup croutons…these are so easy and relish on top of the soup. I use gluten free bread, but you can sub with any bread of your choice.

JF Simple Soup Croutons
Slice bread into ½” or ¼“ cubes. Toss with olive oil, thyme salt, and grated plant-based cheese. Spread on a parchment paper lined baking sheet and bake at 400º for 10 minutes, until golden brown.