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Crumbs: Roasted Veggie Tomato Soup

Fall is the greatest time of the year, simply because of the food. Soups and stews are my favorite! Tonight we made Roasted Veggie Tomato Soup from scratch and it has to be one of my favorites. 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 & 1/2 tbsp thyme, 1 & 1/2 tbsp basil, 1/4 tsp cayenne pepper, 2 tbsp lemon juice, 2 tbsp agave, 1/8 cup olive oil, 1 tbsp garlic, 1/2 zucchini- sliced and chopped, 1 & 1/2 cups mushrooms- sliced and chopped, salt*, pepper*}

*to taste

**can add extra spices based on taste

***for the vegetable, I chopped into big chunky pieces to make a chunky soup.

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, and agave. 4) Mix ingredients until all veggies are coated. 5) Pour vegetables onto baking sheet, including extra juice and spices. 6) Roast veggies for 20-25 minutes until vegetables are soft. 7) Pour into large soup pot and mix in garlic, salt, pepper, and extra spices to taste. 8) Stir until you reach desired consistency & enjoy!The soup is very soupy but you can thicken if you’d like! Perfect for a chilly, fall day!



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