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Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil
10-12 Roma tomatoes, cut in half
8 Red bell pepper, cut in half - remove seeds
1 Red jalapeno or fresno chili, cut in half - remove seeds
Thyme - 2 tsp dried or several sprigs fresh
3 whole cloves garlic
1 1/2 cps frozen pearl onions
Salt & Pepper
Directions:
Directions:
Preheat oven to 400^ Cover a baking sheet with foil. Drizzle with olive oil and give it a good sprinkle of salt and pepper. Spread out the thyme all over the baking sheet. Now place your tomatoes, cut side down on the sheet, also the bell pepper and serano pepper. Place each garlic clove under a tomato to help keep it from burning while roasting. Spread pearl onions across the sheet. Drizzle with olive oil and sprinkle with salt and pepper.

400* 40 min Remove from oven and place everything in your blender. Give it a quick blend so it remains a bit chunky. If it's too thick you may need to add a little chicken stock or you could go with some sour cream to finish it. Serve immediately.
Personal Notes:
Personal Notes:
Food Network Recipe

 

 

 

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