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Roasted Tomato Jalapeño soup
Ingredients
1-2
Tbsp
avocado oil
4-6
medium
tomatoes
1/2
small
yellow onion roughly chopped
1
small
Jalapeño deseeded
you could omit if you can't handle spice or do less
4
celery stalks roughly chopped
4-5
whole
garlic cloves
Salt and pepper to taste
1/2
cup
vegetable broth
Add 1/4 cup at a time until you reach desired consistency
Instructions
Add everything to a baking dish
Drizzle with avocado oil, add salt and pepper, and mix
Bake 400°F for 35-40 minutes
Once done, carefully transfer roasted veggies along with the juices to a blender, and mix
If it is too thick, add 1/4 cup at a time of vegetable broth, and blend until you reach desired consistency
Top with fresh cilantro and grilled cheese croutons