Average Recipe
Prep Time
20 minutes
Cook Time
40 minutes

I usually end up making a version of this soup at least once a year. It is perfectly savory and smooth and creamy. I like to serve it with a dressed up grilled cheese sandwich with dijon mustard and thinly sliced shallots, but it would also be great with a hearty green salad topped with roasted chicken and a cooked grain. 

2 cups cherry tomatoes
2 red bell peppers seeded and cut in half (or orange peppers)
2 medium zucchini roughly chopped
6 cremini mushrooms quartered
1 medium onions julienned
2 celery stalks roughly chopped
2 carrots roughly chopped
6 cloves garlic with skins on
3 tablespoons extra virgin olive oil
¾ teaspoons sea salt
3 cups chicken bone broth (or vegetable broth)
½ cups fresh basil
2 tablespoons raw sunflower seeds
½ cups heavy cream (optional)