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:
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Preheat the oven to 400°F (200°C).
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Prepare the vegetables by cutting the tomatoes, bell pepper, mini bell peppers, onions, and peeling the garlic cloves. Place them on a baking sheet.
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Season the vegetables with salt, pepper, and Dash’s garlic and herb seasoning to taste. Drizzle with olive oil to coat the veggies evenly.
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Roast the seasoned vegetables in the oven for 25-30 minutes, or until they are soft and slightly caramelized.
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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.)
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Taste the soup and adjust the seasonings, adding more salt, pepper, and garlic and herb seasoning if needed.
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Serve the soup hot with a drizzle of heavy cream on top, if desired. Pair with grilled cheese for the perfect comforting meal!