This is definitely my kind of soup! Just have to make it soon.
2013 – Gluten Free Living
This is a wonderfully, tasty soup filled with lots of roasted tomatoes and other roasted vegetables like garlic, bell peppers, leeks, scallions, mushrooms, celery and carrots, and spiced with lots of fresh herbs. I am a huge tomato lover–I like them raw, in salads, cooked in sauces, soups, and casseroles–anyway tomatoes can be made–I enjoy them. The roasting of the vegetables concentrates the taste and further flavors this delicious soup. We find this chunky vegetable soup has excellent taste and is even better reheated the second day.
I was wanting to make a chunky tomato and vegetable soup but not one that’s pureed like most tomato basil soups so I came up with this concoction a month or so ago. This is the second time I’ve made this great recipe. The first time I made it with coconut milk. Yesterday, I forgot the coconut milk…
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