Raw. Vegan. Not Gross.

Oven Roasted Tomato Soup (1x32)

Air date: Jan 30, 2015

Welcome to the season 3 premiere of Raw. Vegan. Not Gross. This season we're turnin' up the heat! Literally, as in we're cooking stuff. So in this first episode, we're making a delicious oven roasted tomato soup. ROASTED TOMATO SOUP AND GARLIC TOAST W GLUTEN FREE BREAD Soup ingredients: 2 lbs tomatoes halved or quartered 1 sweet onion, quartered 1 Tbsp thyme 1 Tbsp roughly chopped basil 2 Tbsp lemon juice ¼ c olive oil 1 Tbsp agave ¼ tsp cayenne pinch salt and pepper 1 roasted garlic head (recipe below) Gluten-free toast ingredients: 1 loaf gluten-free bread olive oil 1 roasted garlic head (recipe below) Tomato Soup process: 1. Pre-heat oven to 400* 2. Quarter tomatoes and onion and place in a large bowl 3. Add thyme, basil, lemon juice, agave, olive oil 4. Then add a pinch of cayenne, salt and fresh ground pepper and toss 5. Place all ingredients except roasted garlic onto a baking sheet 6. Roast vegetables for 20 minutes 7. Once roasted, put all ingredients into a high speed blender 8. Add all cloves from 1 head of roasted garlic 9. Blend until smooth 10. Finish with black pepper and fresh basil 11. Serve with garlic toast and enjoy Gluten-free toast process: 1. Pre-heat oven to 400* 2. Drizzle each slice of toast with olive oil 3. Bake in oven for 8-12 minutes, until toast is golden brown 4. Use cloves from second head of garlic and spread onto the toast roasted garlic process: 1. Pre-heat oven to 400* 2. Slice off the top each head of garlic to expose some of the cloves inside 3. Place garlic cut side down onto a baking sheet 4. Drizzle with olive oil 5. Roast in oven for approx. 30 minutes, until browned and cloves are tender