{"id":1007,"date":"2016-06-08T21:53:06","date_gmt":"2016-06-08T21:53:06","guid":{"rendered":"http:\/\/www.heidiphelps.com\/blog\/?page_id=1007"},"modified":"2016-06-08T21:53:06","modified_gmt":"2016-06-08T21:53:06","slug":"vegan-roasted-tomato-soup","status":"publish","type":"page","link":"http:\/\/www.heidiphelps.com\/blog\/recipes\/vegan-roasted-tomato-soup\/","title":{"rendered":"Vegan roasted tomato soup"},"content":{"rendered":"<p>Vegan roasted tomato soup<\/p>\n<p>This tomatoes soup is very light and fresh tasting. I choose not to use bullion because I don&#8217;t want the processed aspect, but you can add some veggie bullion to taste, if you wish, during the simmering stage.<\/p>\n<p>About 10 lb tomatoes, cut into halves<br \/>\n1 medium yellow onion, halved and sliced<br \/>\n4 cloves of garlic, roughly sliced<br \/>\n1 bell pepper, roughly sliced (optional)<br \/>\nolive oil (I use Trader Joe&#8217;s Garlic olive oil for this&#8230;heavenly)<br \/>\n1 teaspoon black pepper, ground<br \/>\n4 leaves fresh basil<br \/>\n4 leaves fresh sage<br \/>\n1 sprig fresh rosemary, about 3 inches long, leaves stripped from the stem<br \/>\nsalt to taste<\/p>\n<p>1. Heat the oven to 450 degrees.<br \/>\n2. Arrange the tomatoes, cut side up, on a large, foil-covered baking sheet.<br \/>\n3. Evenly top the tomatoes with the onions, garlic, and bell pepper.<br \/>\n4. Drizzle with olive oil.<br \/>\n5. Sprinkle on the black pepper.<br \/>\n6. Roast in the oven for 40 minutes.<br \/>\n7. Let cool on the counter for 15 minutes, or until it is cool enough to put into the blender.<br \/>\n8. Add the basil, sage, and rosemary. Blend until it is the consistency you want. I like mine nice and smooth, but if you want it a little more rugged, just blend it a little. I puree the daylights out of it.<br \/>\n9. Simmer on the stove for 45 minutes-1 hour. For a thicker consistency, leave the lid off and let it cook down.<br \/>\n10. Serve with a sprig of tarragon, if you are fancy. \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vegan roasted tomato soup This tomatoes soup is very light and fresh tasting. I choose not to use bullion because I don&#8217;t want the processed aspect, but you can add some veggie bullion to taste, if you wish, during the simmering stage. About 10 lb tomatoes, cut into halves 1 medium yellow onion, halved and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":996,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1007","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/pages\/1007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/comments?post=1007"}],"version-history":[{"count":1,"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/pages\/1007\/revisions"}],"predecessor-version":[{"id":1008,"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/pages\/1007\/revisions\/1008"}],"up":[{"embeddable":true,"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/pages\/996"}],"wp:attachment":[{"href":"http:\/\/www.heidiphelps.com\/blog\/wp-json\/wp\/v2\/media?parent=1007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}