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5 from 1 vote

ROASTED GARLIC TOMATO SOUP

Ingredients

  • 1 lb tomatoes 6-8 large tomatoes
  • 1 head of garlic
  • 2 tbsp. avocado oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup bone broth
  • 1/8 - 1/4 tsp cayenne pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Prepare the tomatoes by cutting the top off of each one, and placing them top-up in a glass baking pan. Then slice the top of the garlic head off, exposing some of the tops of the cloves. Place all in the pan. Drizzle with the oil and sprinkle with salt, pepper, and cayenne.
  • Roast in the oven for 45 minutes. Remove from the oven and let cool until you are able to touch the tomatoes. Skin the skin of the tomatoes and peel and discard them. Squeeze the garlic out of the peel and discard that as well.
  • Add the broth and puree using an immersion blender or regular blender.
  • Garnish with your favorite paleo or gluten-free crackers like I did in these images.