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