Tomato Soup

INGREDIENTS

Vegetable Puree

• 1 medium sweet potato, quartered
• 1 green pepper
• 1 small butternut squash, quartered
• 1 small onion, quartered
• 1 large carrot, quartered
• 1 zucchini
• Olive oil
• Salt
• Pepper
• 5 garlic cloves

Remaining soup

• ¼ cup nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon Italian seasoning
• 2 cans of tomato sauce
• 2 to one ration so twice tomato to veggie mix
• 1 cup broth
• 1 cup oat milk
• Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 425F.
2. On a cookie sheet, coat all the vegetable puree vegetables with olive oil salt and pepper. Bake until tender, roughly 20-25 minutes. A fork should pierce the vegetables easily when done.
3. Transfer roasted vegetables to a Vitamix and blend till smooth. This recipe will make more vegetable puree then needed for this soup, freeze the remaining vegetable puree for future soups.
4. In a sauce pan over medium heat, add 15 oz of vegetable puree and remaining ingredients. Stir till combine, then heat throughly.
5. Serve and enjoy!

NOTES

• If you would like to make more or less soup, we use a 2:1 ratio of tomato sauce to vegetable puree. Adjust the spices accordingly.