Fresh Tomato Soup

Name: Fresh Tomato Soup
Ingredients: 4 -6 tomatoes; 12 sweet onion, sliced; 3 garlic cloves, peeled; salt; fresh ground pepper; 1 -2 teaspoon olive oil; 2 -3 tablespoons honey (to taste); 1 (6 ounce) can tomato paste; 2 cups chicken (I like beef but you could certainly use veggie) or 2 cups beef stock (I like beef but you could certainly use veggie); 1 (13 1/2 ounce) can coconut milk; salt and pepper

11 ingredients

9 steps

Ingredients

4 -6 tomatoes
12 sweet onion, sliced
3 garlic cloves, peeled
salt
fresh ground pepper
1 -2 teaspoon olive oil
2 -3 tablespoons honey (to taste)
1 (6 ounce) can tomato paste
2 cups chicken (I like beef but you could certainly use veggie) or 2 cups beef stock (I like beef but you could certainly use veggie)
1 (13 1/2 ounce) can coconut milk
salt and pepper

Directions

1

Cut tomatoes into quarters and slice onions.Peel garlic cloves.
2

Place on a baking sheet and drizzle with olive oil.
3

Sprinkle with salt and pepper.
4

Roast in 350 degree oven 35-45 minutes, or until tomatoes are tender.If you choose, you can refrigerate the veggies until ready to prepare the soup.
5

Place roasted vegetables, tomato paste, and stock in a medium sized stockpot.Puree with a hand held blender.
6

Bring to a boil and reduce to a simmer.
7

Add honey and simmer on low for at least 30 minute Add the can of coconut milk and taste.
8

Season to taste with salt and pepper.
9

Additionally, add fresh herbs to taste, such as sage, basil, time, or oregano.