Roasted Veggie Soup

Roasted Veggie Soup


  • 6-7 organic red tomatoes (halved)
  • 1 large yellow pepper (cleaned and cut in half)
  • 4 cloves of garlic (cleaned)
  • 1/2 small onion (diced)
  • 1/4 teaspoon oregano
  • 1/2 cup fresh basil
  • Salt to taste
  • 1 tablespoon avocado oil
  • 1/3 cup bone broth (chicken or veggie broth work best)
  • 1/2 cup homemade almond milk


  1. Prepare the vegetables.
  2. Preheat oven to 400° and line a pan with a baking sheet.
  3. In a large bowl, combine; tomatoes, peppers, garlic, avocado oil & salt. Mix with hands and ensure each vegetable is well coated with oil and salt.
  4. Lay vegetables face down / skin up on the sheet, bake in the oven until the skin on tomatoes begins to crack apart and slightly.
  5. Once vegetables have roasted remove and let cool until they’re manageable to touch with hands.
  6. Peel off the skins on the tomatoes & peppers and add all vegetables to a food processor.
  7. Add basil and oregano. Blend until smooth.
  8. Sauté onion in pan until soft.
  9. Add onion to the blended mixture and keep blending until everything is very smooth.
  10. Pour mixture into a stovetop pan on medium-low.
  11. Add broth, stir well.
  12. Add milk, stir well.
  13. Bring to a low simmer and let sit about 10 minutes on low. Salt to taste. *Add cubed feta before serving*

Recipe and Image contributed by @itsaketovibe

Leave a comment

Please note: comments must be approved before they are published.

Left Continue shopping
Your Order

You have no items in your cart