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Creamy Roasted Tomato & Carrot Soup Recipe

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Creamy Roasted Tomato & Carrot Soup
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Ingredients

  • 2 pounds of tomatoes, halved (I used a mix of Romas, Beefsteak, & Yellow Pear varieties from my garden)
  • 4 carrots, peeled and quartered
  • 1/2 head of cauliflower, broken into florets
  • 1 large Vidalia onion (or preferred onion)
  • 4-5 cloves of garlic
  • avocado oil (or preferred oil), for drizzling
  • sea salt and ground pepper, to taste
  • 2 tablespoons ghee or organic butter
  • 2 stalk of celery, chopped
  • 4 cups chicken or veggie broth
  • 8-10 basil leaves
  • 1 teaspoon salt (or more if desired)
  • 1/4 teaspoon ground celery seed
  • 1 tablespoon cooking Sherry
  • Optional garnishes: crumbled bacon and additional basil

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