This is the soup to bring our bodies back to a place of peace. Tomatoes alone are a gift. They are lower in sugar than other fruit and have impressive amounts of vitamins A, C and K.

2 lbs. Tomatoes 2 Tbsp. Butter

Olive Oil Balsamic Vinegar 1 Onion, finely chopped 3-4 Garlic Cloves 3 Carrots, chopped 2 C Broth {vegetable or chicken} 1 C Almond/Coconut Milk 1 Bunch of Basil leaves 1 Tsp Oregano 1 Tsp Garlic Powder Salt and Pepper to taste

Preheat the oven to 375*. To prepare the tomatoes, cut them in half and sprinkle with olive oil and balsamic vinegar liberally. Season with salt and pepper. Turn cut side down and roast for 40 minutes. Once roasted, remove the skins with tongs and discard.

In a separate pot, sauté julienned onions and chopped carrots in butter until translucent. Add in minced garlic and sauté until fragrant. Add the roasted tomatoes with their juices, broth, Almond/Coconut milk, oregano and salt/pepper. Simmer for thirty minutes.

Let the soup cool. After cooling, in either a standing blender or with an emersion blender, blend in batches until smooth.

Place the bunch of basil in the last batch, leaving it a bit chunkier than the rest. Stir to incorporate with the rest of the soup. Serve immediately and enjoy.

#tomatosoup