bake & blend tomato soup

If I wake up to the forecast announcing cloudy skies with a chance of showers, you'll find me dashing to the store to gather ingredients for my beloved cozy tomato soup. And let me tell you, I'm all about balance—so I absolutely advocate for a grilled cheese on the side. To amp up the health factor (because, hey, I'm a nutritionist), opt for a nutty, grainy bread like Food for Life or a low-carb option such as BaseCulture. And of course, don't forget to use high-quality goat cheese for that extra touch of indulgence.

servings: 4

Cook time: 60 min

ingredients:

• 1 yellow onion

• 1 entire garlic

• Extra virgin olive oil

• 1.5lbs organic ripe tomatoes

• Red chili flakes

• Fresh thyme + basil

• Salt + pepper

• 3/4 cup coconut milk

• Low sodium organic veggie stock (to thin the soup)

how you make iT:

1. Preheat oven to 400 degrees.

2. Coat pan w olive oil.

3. Add chopped onion, garlic, herbs, and tomatoes.

4. Drizzle with more oil. Season with spices.

5. Bake for 30 min or until tomatoes are blistered.

6. Add baked ingredients to a blender (except the thyme and remove garlic skin).

7. Add coconut milk if you like it creamy.

8. Blend. Add as much veggie stock to reach desired consistency. I like it thick. Taste and add more spices.

9. Go big or go home —> make a grilled cheese to go on the side.