Roasted tomato soup from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 97) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted millet salad with arugula, quick pickled onions, and goat cheese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 10, 2013

    Good basic tomato soup recipe. I roasted some Italian frying peppers along with the other veg to add a bit more zing. I did add some chicken sausage to satisfy my husband's desire for protein but I left out the cream and didn't miss it.

  • greenrunner75 on April 13, 2013

    4/9/2013 Very good simple recipe for tomato soup. I made sure to get the best tomatoes I could find that had a strong tomato fragrance. They were still attached the vine. Because I live at high altitude I had to roast the tomatoes for almost an hour to get them to proper doneness. I used Rapunzel's vegetable bouillon to make the stock which had nutritional yeast to ramp up the umami flavor. Nothing groundbreaking here, but a solid recipe none the less.

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