Roasted Tomato Soup
Total Time: 45 minutesYield: 6 Servings
Source: diethood.com
Category: Soup
Ingredients
8 cloves Garlic (peeled and crushed)3 tablespoons Olive Oil
1 whole Onion (cut into chunks)
3 pounds Tomatoes (quartered or halved)
1 cup Basil Leaves (chopped)
1 whole Shallot (cut into chunks)
4 cups Chicken Broth
1⁄4 cup Heavy Cream
1⁄3 cup Feta Cheese
2 teaspoons Salt
1⁄2 teaspoon Ground Black Pepper
dash Garlic Powder
Directions
- Preheat oven to 425˚F. In a large rimmed sheet pan add tomatoes, garlic, onion, shallot, olive oil, salt, garlic powder and pepper; toss to coat.
- Roast for 30 minutes, or until tender, stirring couple of times during the process. Transfer roasted vegetables to a soup pot.
- Stir in basil and broth; blend with an immersion blender until smooth.
- Heat the soup until it boils then add the cream. Add 2 teaspoons salt and 1/2 teaspoon pepper, and mix. Taste for seasonings and adjust accordingly.
- Ladle into soup bowls and garnish with feta cheese and serve.