Roasted Tomato Soup with Basil Vinaigrette

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Ingredients

• 1 large sweet potato
• 2 lbs tomatoes, cut in half lengthwise
• salt and pepper
• 1 tablespoon coconut oil, melted
• 2 tablespoons butter
• 2 medium onions diced
• 4 cloves garlic, minced
• 1 stalk celery, chopped
• 1 carrot, copped
• 4 cups homemade chicken broth

Basil Vinaigrette

• 1/2 cup extra virgin olive oil
• 1 handful of basil

Directions

1. Preheat oven to 425F.
2. Line a baking sheet with parchment paper.
3. Using a fork, poke holes all over the sweet potato. Wrap potato in aluminum foil.
4. Put cut tomatoes in a bowl and add salt, pepper and oil. Turn to coat.
5. Place tomatoes (cut side up) and potato on baking sheet and bake for 45 minutes.
6. Meanwhile, melt butter over medium low heat in soup pot.
7. Add onions, celery and carrot and cook, stirring occasionally until onions are translucent, about 10 minutes.
8. Add garlic in the last minute of cooking and stir.
9. When tomatoes are finished cooking, gently remove the skins and place in the soup pot.
10. Dig the flesh out of the sweet potato and add it to the soup pot.
11. Add the broth.
12. Bring just to a boil; reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
13. Meanwhile, mix olive oil and basil in blender to make basil vinaigrette. Store in an airtight container until needed.
14. Using an immersion blender or regular blender, blend the soup until smooth.
15. Add about 1-2 tablespoons of coconut milk and a teaspoon of basil vinaigrette to each individual bowl.

*To make creative designs in the soup, use a squeeze bottle and squeeze the coconut milk on top of the soup in whatever design you like!

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