Ingredients
Soup
- 2 large Tomatoes cut in thirds
- 1/2 cup Cherry Tomatoes
- 3 cups Butternut Squash peeled and chopped into cues
- 1 Russet Potato scrubbed clean, peeled and chopped into 1/2 inch cubes
- 6 cloves Garlic
- 1 can Roasted Diced Tomatoes or a can of diced tomatoes
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/4 tsp Crushed Red Pepper
- 1/3 cup Nnutritional Yeast
- 1/2 cup Vegetable Broth
- 1 tbsp Oil
Garnish
- Pepitas
- Roasted Chickpeas
- Fresh Thyme
- Croutons
- Salt & Pepper
Roasted Chickpeas
- 1 can Chickpeas rinsed, drained and towel dried
- 1 tsp Avocado Oil
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Garlic Powder
Instructions
- Preheat the oven to 425 degrees fahrenheit. Line a sheet pan with foil and fold the foil edges up.
- Place the tomatoes, butternut squash, potato, and garlic on the pan. Drizzle vegetables with oil and bake for 40 minutes.
- Roast the chickpeas in a separate pan until crispy,
- Transfer the roasted vegetables to a high powered blender and add the additional ingredients to the blender.
- Blend the soup until it is smooth and creamy.
- Divide into bowls and garnish with your favorite toppings.
- Leftovers can be kept in the refrigerator in a air tight container for 3 days and 2 months in the freezer.