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Roasted Tomato Soup (The Sprouted Kitchen Cookbook)

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Roasted Tomato Soup (The Sprouted Kitchen Cookbook)

Ingredients

  • 2 pounds ripe tomatoes
  • 1 small yellow onion
  • 1 tablespoon extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 2 tablespoons chipped fresh flat-leaf parsley
  • 2 cloves garlic
  • 1 1/2 cups low-sodium vegetable broth
  • 2 tablespoons tomato paste
  • 1/2 cup heavy cream or whole milk
  • 4 slices thick, whole grain bread
  • 4 slices mozzarella
  • fresh oregano or basil leaves, for garnish
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