Ingredients
Scale
For roasting:
- 1 teaspoon avocado oil
- About 2.5 lb. fresh garden tomatoes (or canned)
- 10 – 12 small sweet red peppers or 2 –3 red bell peppers
- 10 – 14 cloves of garlic, left in the peel
- 1 medium yellow onion, peeled
- 1 – 2 carrots, peeled & chopped
- 1/2-inch piece of jalapeno (or other hot pepper)
For the soup:
- 1 teaspoon avocado oil
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup fat free half & half (or regular half & half or milk)
- 2 oz. Greek cream cheese (or Neufchatel)
- 3 sprigs fresh thyme leaves
- 1 sprig fresh oregano
- 2 Tablespoons ground almonds
For garnish (optional):
- Squares of Naan toasted with garlicky olive oil
- Blue cheese crumbles
- Fresh thyme and/or oregano leaves
Instructions
- Preheat the oven to 350 F. Spray a large rimmed baking sheet with cooking spray and then smear the avocado oil all over it. Slice the tomato in thick chunks. Lay all the veggies in a single layer in the prepared pan, set it in the oven and roast at 350 F for about 45 minutes.
- Once roasted, remove from the oven and let cool a while, until cool enough to handle. Peel the garlic cloves and chop the onion into smaller bits.
- Heat the avocado oil in a medium saucepan. Add the onion, carrot, peppers and garlic and cook briefly to ensure the onion is very soft and translucent. Add the tomatoes, broth and bay leaf. Bring to a boil, then reduce to a simmer and cook uncovered for 20 – 30 minutes.
- Let the soup cool slightly, then remove the bay leaf and pour the soup into a blender. Add the half & half, the cream cheese, herbs and almonds and blend until smooth.
- Return to the pot and heat until nice and hot (but not boiling). Serve garnished with toasted Naan, blue cheese crumbles and fresh thyme and/or oregano leaves. Enjoy!
Notes
For a gluten free recipe, skip the toasted naan or use gluten free croutons in place of the naan.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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