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

 

 

​