Ingredients
Scale
Soup
- 8 – 10 medium-sized tomatoes, washed and dried well
- 7 – 10 sprigs of thyme, stems removed
- 2 yellow onions, diced
- 1 bulb garlic
- 2 cups vegetable broth
- 1/4 cup tomato paste
- 1/2 ripe avocado
- 1 tbsp tamari
- 5 tsp avocado oil or other high heat oil of choice (ghee, coconut, even olive oil works in a pinch)
- Sea salt
- 1/4 tsp smoked paprika (optional)
Super Easy Croutons
- Few slices of bread of choice (I used sourdough rye)
- A few glugs olive or avocado oil
- Sea salt
- Fresh thyme
Instructions
Soup
- Preheat oven to 450 degrees. In a Pyrex pan with a several inch lip (the tomatoes will spatter a bit), toss the tomatoes with 1 tsp avocado oil and a generous sprinkling of sea salt. Chop the top off the garlic bulb so that the individual clove tops are all exposed, then drizzle with 1 tsp avocado oil and wrap tightly in foil.
- Trim any greens or stems off tomatoes, then place both the wrapped garlic bulb and tomatoes in oven for 40 minutes, or until tomatoes are brown and roasted and the garlic squishes under light finger pressure, then remove from oven and set aside.
- Meanwhile, in a medium saucepan, heat remaining 2 tsp avocado oil over medium-high heat.
- Add onions and sauté until translucent and beginning to brown, about 10 minutes.
- Add 1 tsp more of avocado oil and tomato paste and cook for an additional 3 minutes, stirring frequently.
- In a blender, combine roasted tomatoes (including juices) with garlic squeezed from cloves, onion-tomato paste mixture, broth, thyme, avocado, paprika (if using) and tamari. Blend until very smooth. Add additional sea salt and garnish with fresh thyme and croutons, if desired.
Super Easy Croutons
- Slice the bread into 1″ cubes, and toss with oil, sea salt and thyme. Spread in an even layer on parchment paper and bake at 350 degrees for 15 – 20 minutes, or until golden brown and crispy.
- Prep Time: 15
- Cook Time: 20