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Roasted Tomato and Garlic Soup PDF  | Print |
Healthy Eating
Written by Administrator   


Recipe: 3 lbs tomatoes, cut in half/1 whole head of garlic, cloves separated with skins removed/1 onion, quartered/2 carrots, cut into chunks/2 tbsp olive oil, for drizzling/2 cups vegetable broth/1 cup water/pinch of cayenne pepper (optional)/ 1 tsp dried basil. Preheat oven to 375 degrees. Place tomatoes, garlic, onion, and carrots on baking sheet and drizzle with olive oil, stir to coat. Roast vegetables on middle rack for 20 minutes, stir vegetables and continue roasting another 20-30. Place vegetables in a large pot. Add the broth, water and basil and bring to a boil, then reduce to a simmer for about 10 minutes. Next, puree soup (careful it’s hot!). Pour soup back into pot and add sea salt and fresh ground black pepper to taste. Garnish with fresh cilantro.