Cozy Up to This 6 Ingredient Paleo Vegan Version of a Fall Favorite
Big sweaters, backyard fires and fall colors go hand in hand with a warm bowl of soup, and what better way to say “comfort food” than tomato soup? This easy home made version can almost be made right out of your garden – in fact, we did! The garlic, tomato & basil left in my garden inspired this yummy tummy full of warm & fuzzy. I hope you enjoy it too!
3 -4 lbs tomatoes, chunked
4 -5 cloves of garlic
1 T. fresh basil, chopped (or 1 t. dried)
1 T. olive oil
1/3 c. full fat coconut milk from can
salt & pepper to taste
Preheat oven to 325. Line a lipped baking sheet with parchment paper.
In a big bowl, combine tomatoes, garlic cloves, basil, olive oil, salt & pepper & toss until coated.
Place on baking sheet and bake for 1 hour, o r until edges of tomatoes start to turn brown.
Remove from oven and let cool. Once cool, place all ingredients in food processor. Add coconut milk and process until smooth.
Place in pan and warm up stove top!