Roasted Garlic & Rosemary Tomato Soup

 

Ingredients

 

Prep Time: 10 minutes

Cook time: 25 minutes

Serves: 8-10 enchilada

  • 2 lbs. tomatoes halved or quartered

  • 1 red sweet onion, quartered

  • 1 Tbsp. of fresh Rosemary

  • 1 Tbsp. of roughly chopped basil

  • 2 Tbsp. lemon juice

  • ¼ tsp. cayenne

  • pinch salt and pepper

  • 1 roasted garlic head (recipe below)

 

 


Tomato Soup process

 

 

  1. Pre-heat oven to 400 F

  2. Quarter tomatoes and onion and place in a large bowl

  3. Add rosemary, basil, lemon juice

  4. Then add a pinch of cayenne, salt, and fresh ground pepper and toss

  5. Place all ingredients except roasted garlic onto a baking sheet

  6. Roast vegetables for 20 minutes

  7. Once roasted, put all ingredients into a high speed blender

  8. Add all cloves from 1 head of roasted garlic

  9. Blend until smooth

  10. Finish with black pepper and fresh basil


Roasted garlic process


1. Pre-heat oven to 400 F
2. Slice off the top each head of garlic to expose some of the cloves inside
3. Place garlic cut side down onto a baking sheet
4. Drizzle with olive oil
5. Roast in the oven for approx. 30 minutes, until browned and cloves are tender

 

 

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