TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
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• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148