Roasted Tomato-Squash Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Always trying new things with my Mom's weird dietary needs, and needed a very vegetably soup one day. If you have trouble finding the shrimp bouillon, trying looking in a Mexican food section of your grocery store for the Knorr's caldo de camarron, or use shrimp or fish stock. Ingredients:
3 tomatoes, sliced in half |
4 cloves garlic, peeled |
2 yellow squash, diced |
10 leaves basil, chiffonade |
3 tablespoons olive oil |
2 cups water |
1 shrimp bouillon cube |
1/2 teaspoon salt |
1/4 teaspoon turmeric |
1/4 teaspoon comino (cumin) |
Directions:
1. Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
2. Bake at 375 degrees for 1 hour.
3. Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
4. Cook at medium heat for an additional 20 minutes.
5. Let cool slightly and serve.
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