Roasted Veggie Tomato Soup

Fall is the absolute greatest time of the year, simply because of the food (okay.. and several other things). Soups and stews are my go-to and we frequently try to whip them up from scratch. Tonight we made Roasted Veggie Tomato Soup  and it has to be one of the greatest things we’ve made so far. Chunky and full of flavor, I’ll be keeping this on hand! It’s clean, vegan, and full of delicious taste!

{What you need}

  • 2 pounds of fresh tomatoes- quartered
  • 1/2 red onion- loosely chopped
  • 1 zucchini- chopped
  • 1 yellow squash- chopped
  • 2 cups mushrooms- sliced or whole
  • Juice from 1 lemon
  • 2 tbsp honey
  • 1/8 cup olive oil or coconut oil
  • 2 tbsp thyme
  • 2 tbsp basil
  • pepper and salt
  • 1/8 tsp cayenne pepper (if you like spice!)

{What you do}

  1. Preheat oven to 400 degrees.
  2. Chop and cut vegetables to preferred size and place in large mixing bowl.
  3. Add spices, lemon juice, oil, and honey.
  4. Mix ingredients until all veggies are coated.
  5. Pour vegetables onto baking sheet, including extra juice and spices, and roast  for 20-25 minutes until vegetables are soft.
  6. Pour into large soup pot and mix in additional spices to taste.
  7. Stir until you reach desired consistency & enjoy!

*We like ours with a thin “broth” and chunky veggies. Thee perfect throw together for a chilly fall (or rainy summer) day!

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