Roasted Tomato Soup

Roasted Tomato Soup

By Suhail Rivera, JD, founder of Alkaline Herb Shop

INGREDIENTS:

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

INSTRUCTIONS:

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.

Suhail Rivera

Suhail Rivera

Suhail Rivera, JD, is the founder of Alkaline Herb Shop. She has spent years sourcing, handling, and selling the herbs she writes about, working directly with growers and third party testing labs. She holds a Juris Doctor. She is not a medical professional, and her articles are for general information, not medical advice. Read more about her and the store on the About page.