Roasted garden tomato soup recipe…

Ingredients:

• A variety of tomatoes (cherry, heirloom, Roma, or any tomatoes you have available)

• 1 large onion, quartered

• 1 whole garlic bulb

• Olive oil

• Salt and pepper, to taste

• Fresh thyme

• Fresh basil

• Fresh rosemary

• Garlic powder

• Onion powder

• Italian seasoning

• A pinch of cayenne pepper

• A sprinkle of red pepper flakes

• Coconut milk or your favorite nut milk (for a creamy finish)

Instructions:

1. Roast the vegetables:
Preheat your oven to 400°F. Wash your tomatoes and place them on a roasting pan. Add your quartered onion and prepare the garlic by cutting the top off the garlic bulb to expose the cloves.

Drizzle olive oil over the tomatoes, onion, and garlic. Season with salt and pepper. Roast until the vegetables become soft, tender, and slightly caramelized, about 30–45 minutes.

2. Blend the soup:
Once roasted, squeeze the softened garlic cloves from the bulb and add them to a blender along with the roasted tomatoes and onions. Add a drizzle of olive oil, fresh basil, and your seasonings, then blend until smooth and creamy.

3. Simmer and season:
Pour the blended soup into a pot. Add coconut milk or your favorite nut milk for a creamy texture. Add fresh thyme and fresh rosemary along with garlic powder, onion powder, Italian seasoning, a pinch of cayenne pepper, and a sprinkle of red pepper flakes. Since some seasonings were already added during blending, taste the soup as it simmers and adjust the spices as needed. Let the ancestors guide you.

Stir well and allow the soup to simmer gently for 10–15 minutes, allowing the fresh herbs and seasonings to infuse into the soup.

4. Serve and enjoy:
Taste and adjust seasonings as needed. Remove any rosemary or thyme stems before serving if using whole sprigs. Serve warm with fresh basil, a drizzle of olive oil, toasted bread, or your favorite toppings.