All Natural Dry Bouillon Based Roasted Tomato Soup

Dry Bouillon Based Roasted Tomato Soup


Submitted by @cleaneating_sassy


Cooking Directions:

  1. Drizzle olive oil all over veggies, place on a cookie sheet and sprinkle with sea salt and pepper.
  2. Roast in the oven at 350°F for 30-45 minutes until the tomatoes start releasing their juices, the garlic is brown, the bell peppers are soft, and the soup has some color.
  3. Using a blender of some sort, add in 1 cup of hot water and 1 tsp Simple Girl Dry Bouillon Base. Blend until the powder dissolves.
  4. Add in roasted red onion, garlic, carrots, and red bell pepper. Blend until smooth.
  5. Add tomatoes and pulse to keep some texture or blend until smooth.
  6. Taste and adjust seasoning as needed. If it's too thick you can certainly add a splash more water.
  7. Optional: Add Simple Girl Steak Seasoning for an extra kick.
  8. Enjoy!