Roasted Tomato Soup With Potato Croutons

Richly flavored roasted tomato soup topped with crispy potato croutons...what's not to love? Enjoy this soup alongside a big salad for a healing and satisfying lunch or dinner meal.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Roasted Tomato Soup With Potato Croutons

Ingredients:

Soup:

• 3 lbs plum or roma tomatoes, halved
• 8 garlic cloves, peeled
• ½ cup roughly chopped shallots
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• ½ tbsp raw honey
• 1 ½ cups Healing Broth or water
• 1 cup loosely packed basil leaves, plus more to serve

Potato croutons:

• 3-4 medium potatoes, cut into 1-inch cubes
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika

Directions:

Preheat the oven to 400°F/200°C. Line a large baking sheet with parchment paper. Place halved tomatoes, garlic cloves, and shallots on the baking sheet. Roast for 40 to 50 minutes until browned on top.

To make the croutons, you can use either raw or steamed potatoes. Steamed potatoes that are then baked will produce crispier croutons, but both methods work well. Line another baking sheet with parchment paper. Combine the potato cubes (raw or steamed), onion powder, garlic powder, and paprika in a large bowl. Stir until evenly coated. Arrange the potato cubes in a single layer on the baking sheet and roast for 20 to 30 minutes (depending on your oven and whether you used raw or steamed potatoes) until browned and crispy. Set aside.

Once the tomatoes are done roasting, allow them to cool for 10 minutes, and then add them to a food processor or high-speed blender together with the dried oregano, red pepper flakes, raw honey, and Healing Broth or water. Blend until smooth. Add the basil leaves and blend again.

Divide soup between soup bowls and top with potato croutons. Serve immediately.

Tips:

• Look for a tomato paste that contains only tomatoes and no other ingredients, such as salt or citric acid.
• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.

Serves 2

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes. You can pre-order both Brain Saver and Brain Saver Protocols, Cleanses & Recipes on sale now.

Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Soups, International, American, Kid Friendly

This item posted: 02-Nov-2022

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