Recipe: Roasted Tomato Soup

Indulge in the rich, comforting flavors of this Oven Roasted Garlic Tomato Soup. Combining the sweetness of roasted tomatoes and red peppers with the depth of caramelized garlic. Perfect for a cozy meal, this soup is finished with a drizzle of olive oil and fresh herbs, making it an ideal starter or a light main course. Pair it with crusty bread for an extra touch of rustic goodness.

Soup | Serves 3-4

Ingredients:

• 2x 8oz basket Cherry Tomatoes, washed

• 1 bell pepper (yellow, red or orange), thick slices

• 4 cloves garlic, peeled

• 1/2 onion, large slices

• Olive oil

• Sea salt, cracked pepper, dried oregano, dried basil, chili flakes

• Liquid to puree (water, broth, milk or combination of them)

  • 1-2 cups depending on how thin you would like it

• Greek yogurt, for garnish

• Fresh chopped herbs, for garnish (I use dill and parsley)

Directions:

1. Preheat oven to 400ºF (200ºC)

2. Toss tomatoes, onions, bell pepper, garlic, salt, pepper, spices in shallow roasting pan with olive oil to coat.

   1. I use a nonstick loaf pan or pie pan, but you can use an 8x8 you want them to roast evenly but not dry out

3. Roast in oven for 10-20 minutes or until browning in spots but garlic and onion aren’t burning.

4. Pour everything into a high speed blender (like a Blendtec or Vitamix) or if you only have an immersion blender, add to a deep enough pot to blend them in.

5. Pour in about 1/2 cup to 1 cup liquid of your choice and puree, adding more liquid to thin as necessary

6. Taste and adjust seasonings, especially salt!

7. Garnish with yogurt, fresh herbs

Note:

I always make extra roasted tomatoes, garlic, onions and peppers and toss the mix on bowtie pasta or orzo with local olives and fresh feta and it keeps for days in the fridge!