Roasted Tomato Soup

Roasted Tomato Soup


1 cup onions | sliced
3 cups cherry tomatoes | chopped
1 cup basil leaves | fresh
1 tbsp oregano | dried
1 tbsp thyme | dried
½ tsp red pepper flakes
1½ cups approved seed milk
1 tsp sea salt
grapeseed oil


In a baking tray, add all ingredients. Drizzle with grapeseed oil and sea salt, then bake at 400 degrees for 25 minutes.

In a blender, add all the ingredients including the roasted vegetables. Blend until smooth, then enjoy with spelt pita.