There's something about a hot bowl of tomato soup I've always loved, especially this time of year. Probably because my mom used to always crack open a can of Campbell's Tomato Soup when the temperatures dropped.
Avoiding processed foods, dairy and gluten, though, had made indulging in this rich and creamy soup something I had avoided ... until now.
Here's a vegan and gluten-free version I whipped up a few weeks ago.
Vegan + Gluten-Free Cream of Tomato Soup Recipe
- 5-6 medium ripe vine tomatoes
- 1 medium sweet onion
- 1 tablespoon olive oil
- 1 ripe avocado
- 2 cloves garlic
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes, optional
- Sea salt, to taste
Preheat over to 350 degrees.
Remove the stems from the tomatoes and peel the onion. Toss both the tomatoes and the onion with the olive oil and bake for 30 minutes.
Transfer the onion and tomatoes (which should be soft) to a high-speed blender (like a Vitamix). Add the avocado, garlic, black pepper and red pepper and process until smooth. Add salt, if desired, to taste.
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