Roasted tomato Soup
Delicious tomato soup with carrots and peppers to give the flavour so much more than just your average tomato soup
Equipment
- 1 baking dish
- 1 large pot
- 1 food processor blender or emersion blender would work also
Ingredients
- 5-6 large tomatoes Roma or slicer
- 2 large carrots
- 1 bell pepper
- 1 large onion
- 1 bulb garlic
- ¼ cup olive oil
- salt and pepper
- 5-6 fresh basil leaves
- 2-3 spriggs fresh thyme
- 1½ cup chicken broth
- 1 cup milk
Instructions
- preheat oven to 400℉ on a roast setting if your oven has one
- wash and cut tomatoes into large pieces, about 2 inch cubes we do not need to be precise about this at all
- peel and cut the carrots in the same way
- peel and cut the onion in large chunks
- add them all to a large baking dish
- cut the top off a bulb of garlic, not just one clove you want the whole thing.
- add it to the baking dish
- drizzle the entire tray with olive oil salt and pepper, toss the ingredients around a bit then add the basil and thyme on top.
- bake in the oven for 40 min
- Remove from the oven and put everything into a food processor.
- the garlic should be soft and can just simply be squeezed out of the bulb, remove any stems you may have from the fresh herbs.
- blend in the food processor until smooth
- add the pure to a large pot over medium heat
- and chicken broth and milk
- simmer for about 15 minutes
- best served with a grilled cheese
Notes
top with sour cream or Greek yogurt for an extra creamy taste