10 Medium size tomatoes washed dried and cut into quarters
8 sprigs of thyme stems removed
2 yellow onions, diced
1 bulb garlic
2 cups vegetable broth
1/4 cup tomato paste
1/2 ripe avocado
1 tbsp gluten free tamari
5 tbs olive oil
JF Universal Salt to taste
Fresh cracked pepper
1/4 tsp smoked paprika (optional)
Preheat oven to 450 degrees. In a heatproof dish with high sides (pyrex or casserole pan) toss the tomatoes with 1 tbsp olive oil with a generous sprinkle of salt and cracked black pepper and a teaspoon of thyme.
Cut the top portion of the bulb of garlic, so the individual cloves are exposed, drizzle with olive oil and wrap bulb in foil. Place in the same baking dish as the tomatoes and place in the oven to roast for approx 40-50 min until the cloves squish out of the bulb of garlic when squeezed and the tomatoes are starting to brown. Remove from oven and place on the side.
In a medium saucepan heat 2 Tablespoons of olive oil over medium-high heat
Add the onions and saute until translucent and beginning to brown, about 10 minutes. Add one more tablespoon olive oil and tomato paste. Cook an additional 3 minutes stirring frequently. For a creamy consistency add a 1/4 cup of coconut milk.
In a blender combine the roasted tomatoes with all the pan drippings (scrape it) and the squeezed garlic cloves, onion tomato mixture, broth, the rest of the thyme, avocado, paprika (if using…you can also wait to add paprika on top when plating) and tamari. Blend until very smooth. Add additional salt and pepper
You can also add fresh parmesan or goat cheese on top if not wanting to keep it dairy free. Garnish with extra thyme, paprika, and cracked pepper, simple soup croutons…these are so easy and relish on top of the soup. I use gluten free bread, but you can sub with any bread of your choice.
Slice bread into 1/2” or 1/4 “ mini cubes. Toss with olive oil thyme salt and grated parmesan cheese. Spread on a parchment paper lined baking sheet and bake at 400 for 10 min until golden brown.