March 30, 2015

Roasted Tomato Soup

Rewind to dinner last night.  Simple ingredients, easy prep, minimal clean up and tons of flavour!

Roasted Tomato Soup
adapted from somewhere that I can't remember...


6-8 tomatoes on the vine cut into quarters
1 yellow onion cut into quarters
head of garlic
fresh basil
fresh thyme
juice of 1/2 lemon
2-3 tbsp olive oil
pinch of cayenne pepper


1. Preheat oven to 400 degrees. Cut top off of garlic head.  Put head down on cookie sheet.  Drizzle with olive oil.  Bake for 30-45 minutes until lightly brown.

2. Put tomatoes, onion, fresh herbs (to taste), olive oil, lemon juice, salt and pepper (to taste) and cayenne pepper (1-2 pinches) into large bowl.

3. Mix with hands until combined.

4. Put on cookie sheet.  Bake for approx. 30 minutes.

5. Add all tomato mixture to blender.  Squeeze out roasted garlic into blender.  Blend until it reaches your desired consistency.  I blended until it was completely smooth and creamy!

6.  Serve, garnish and enjoy!

Have you ever made tomato soup this way? 

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