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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Roasted Garlic and Tomato Soup. I have not tried this yet so I do not know if it's good and I took a guess at the yield. Ingredients:
1 bulb of garlic |
2 large tomatoes, halved |
2 tablespoons olive oil |
1/4 teaspoon cayenne pepper |
1 teaspoon paprika |
2 teaspoons ground coriander |
1/2 teaspoon dried thyme |
2 cups vegetable stock (or chicken stock) |
2 tablespoons parmesan cheese, grated |
1/2 tablespoon butter |
1 small onion, chopped |
salt |
pepper |
Directions:
1. Preheat oven to 400°F.
2. Slice tomatoes in half.
3. Drizzle the garlic and tomato halves with olive oil and season with salt and fresh ground pepper. Roast for about 40 min until garlic is golden.
4. Remove from the oven, squeeze out the softened garlic and peel tomatoes.
5. Saute chopped onion with some oil for 3 min or until soft. Add 2 cups of vegetable stock and bring to boil.
6. Add garlic, tomatoes, coriander, paprika, thyme, cayenne pepper and butter. Simmer for 3 min on medium heat and stir occasionally. Check seasoning.
7. Let it cool down and puree in a food processor.
8. Serve and grate Parmesan cheese on top.
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