Roasted Tomato Basil Soup Recipe | Dr. McDougall

Ingredients

• 3 Pounds Fresh plum tomatoes, cut in half
• 2 Tbsp Vegetable broth
• Several twists of freshly ground pepper
• Dash Salt
• 1 Onion, chopped
• 1 Stalk Celery, chopped
• 1 Carrot, chopped
• 1/4 Cup Water
• 1 Tsp Garlic, minced
• 1/4 Tsp Crushed red pepper flakes
• 2-15 Ounce Cans Fire-roasted diced tomatoes
• 4 Cups Vegetable broth
• 1 Cup Packed Slivered fresh basil
• 1 3/4 Cups Cooked barley
• 1 Tsp Low-sodium soy sauce (optional)