We are having a moment with this soup. We make soups all the time and by far the one we crave the most is tomato. Making this simple soup with our mushroom or chicken broth is really out of sight. Throw some crispy croutons on, or micro greens and be done with din in no time.
2 Tablespoons of Avocado or Coconut oil
6 Shallots sliced thick
1/4 Cup all-purpose flour (optional)
8oz. Brothee Roast Chicken Broth or Vegan Mushroom Broth
1 Teaspoon thyme leaf
Splash of whole milk (optional)
Salt & pepper to taste
Turn oven on to 350F, and coat tomatoes in avocado oil or coconut oil. Throw in cast iron skillet and sprinkle with salt before baking for 30 mins., turning at 15 min.
Heat avocado oil in a medium size pot on low heat. Add sliced shallots and saute until tender. Add flour, and sautee for 3 mins. Add chicken broth, tomatoes and spices. Continue to heat and bring to boil for 30 mins. Add splash of milk, salt and pepper to taste. Then pour mixture into a vitamix, blender or food processor. Hold back a 1/4 in the pot, blend everything else until creamy. Pour blend back into pot, stir and serve with crispy, savory croutons and/or microgreens. Very satisfying!