Roasted Tomato Soup
Ingredients
-
8
large
tomatoes, halved
-
1
large
red pepper, halved
-
1
large head
garlic, whole (not peeled but cut in half)
-
1
large
white onion, peeled and halved
-
3
tbsp
olive oil
-
1
tsp
sea salt
-
½
tsp
black pepper
Instructions
- Preheat the oven to 400°F.
- Prepare the vegetables and place them on a large baking sheet.
- Add all the ingredients except for the olive oil, salt, and pepper to the baking sheet and roast for 30 minutes.
- Once cool enough to handle, remove the garlic cloves from the bulb and transfer all roasted ingredients to a high-speed blender.
- Blend until smooth, about 1 minute.
- Serve the soup with sourdough, garlic croutons, and optional pesto.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
You might also like