Creamy Roasted tomato basil soup

Ingredients

• 2 tablespoon olive oil
• 1 large onion, chopped
• 5 clove garlic, minced
• couple handfuls of baby carrots
• 5 large ripe tomatoes 
• 1 large Orange bell pepper 
• 1 teaspoon organic light brown sugar
• 5 leaves fresh basil
• handful of fresh cilantro 
• 1 tbs tomato paste 
• Himalayan salt
• Ground black pepper
• 1/2 tsp cayenne(to taste, I like it super spicy!)
• Vegetable broth 
• Panera Bread Tomato Basil bread

 tools - blender

Directions

Preheat the oven to 400 degrees F.
In a mixing bowl, combine the seeded lightly chopped tomatoes, olive oil, light brown sugar, carrots, orange pepper, and onions, and toss to coat. Place the vegetables on a baking sheet roast until caramelized, about 30 minutes. I then put the oven on Broil for about 10 minutes.

Season the vegetables with salt and pepper.
 

Heat a soup pot over medium heat. Add some olive oil. When hot, add garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add some Vegetable broth. Cook for about 1 to 2 minutes. Add the roasted vegetables and some more veggie broth.  I didn't really measure, I just did it by eye.  Season with salt, pepper, and cayenne and bring to a simmer. Let simmer for 15-20 minutes. Add more broth if you find it too thick.

Then add to blender. I recommend using a ladle, learned this after many times splattering myself when making soup...and you don't want tomato stains on your cloths!  Blend and puree the soup until uniform in texture. You can add more broth if to adjust the consistency to how you like it. I didn't need to. Then lastly add the basil and cilantro (both of which i grew from seed:) And when all blended it's ready to serve! If it's not hot enough, return to pot and heat up a little more. 

My soup turned out soo delicious! Nice and spicy! I don't usually eat bread, in fact only have a few times in the past 2 years as I try to stay as gluten-free as possible, but couldn't resist to get some tomato basil bread from Panera the last time I visited, so it went Perfectly to cut the spiciness...I made it nice and thick so it didn't even run off the bread when placing some on to eat it...perfection!

 chop up veggies, drizzle olive oil and sprinkle some brown sugar and toss to coat

 veggies ready to be roasted

 Freshly grown cilantro!

 chopped up basil (grown in my garden), cilantro also grown by me, and some tomato paste

 saute garlic, then tomato paste

 then add tomato paste

 Veggies perfectly roasted...it was hard not to nibble on it!

 add some vegetable broth and mix in

 add the roasted veggies

 Add more both as desired, if you feel it's getting too thick and reducing too much

 transfer to blender

 and blend until a uniform consistancy

 add the basil and cilantro and blend

 Once blended, transfer to bowl ready to eat, or back to pot to heat up more

Perfect thick bisque consistency, amazing to have with the toasted tomato basil bread. I don't usually eat the bread so took it further and toasted it and put some butter and sprinkled some garlic powder to make it into garlic bread...oh my goodness it was amazing! So the bread isn't vegan, but the soup is. Especially with the soup! Enjoy!