Creamy Dairy Free Roasted Tomato Basil Soup

​This soup is one of my favorites. It's sweet and savory at the same time. It's also very satisfying on a cold night. 

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Ingredients:

• 1 can of peeled plum tomatoes 
• 6 cloves of garlic peeled and minced
• 1 large yellow onion
• 2 shallots
• 1 cup of fresh basil packed, can add 2 tsp dry basil also
• 2 cups (16 oz, 450ml) chicken stock
• About 10 medium sized plum tomatoes, halved
• 1 pack (8 oz, 250 ml) oat cream
• 1 tbsp fresh parsley
• 1 tsp caraway seeds

Directions:

• Drizzle olive oil, salt and pepper over chopped tomatoes, roast in oven for 40 minutes at 200°C/400 °F
• Chop onion, shallots and garlic. Heat in a large pot on medium heat in olive oil.
• Add canned tomatoes and basil, let simmer while tomatoes are roasting
• Add chicken stock, roasted tomatoes, oat cream and the rest of the spices
• Let simmer for 10 minutes, turn down the heat then use the hand blender to puree the soup
• Serve hot with garlic bread crostini, fresh basil and parsley