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Roasted Tomato Soup

Roasted Tomato Soup

Ingredients:

  • 6 medium tomatoes, quartered
  • 1 red bell pepper, chopped
  • A couple of mini bell peppers (mixed colors), chopped
  • 1 purple onion, roughly chopped
  • 1 sweet onion, roughly chopped
  • 4 cloves garlic, peeled
  • Salt, to taste
  • Pepper, to taste
  • Dash’s garlic and herb seasoning, to taste
  • Olive oil, for drizzling
  • Heavy cream, for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).

  2. Prepare the vegetables by cutting the tomatoes, bell pepper, mini bell peppers, onions, and peeling the garlic cloves. Place them on a baking sheet.

  3. Season the vegetables with salt, pepper, and Dash’s garlic and herb seasoning to taste. Drizzle with olive oil to coat the veggies evenly.

  4. Roast the seasoned vegetables in the oven for 25-30 minutes, or until they are soft and slightly caramelized.

  5. Remove the roasted vegetables from the oven and transfer them to a pot. Use an immersion blender to blend the vegetables until smooth. (If you don't have an immersion blender, a regular blender works too.)

  6. Taste the soup and adjust the seasonings, adding more salt, pepper, and garlic and herb seasoning if needed.

  7. Serve the soup hot with a drizzle of heavy cream on top, if desired. Pair with grilled cheese for the perfect comforting meal!

 

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