Roasted Tomato Soup
Ingredients
- 2 lbs Roma tomatoes
- 1 medium Yellow onion quartered
- 4 cloves Garlic unpeeled
- 2 tbsp Olive oil
- 4 cups Vegetable broth
- 1 tsp Dried thyme
- 1/2 tsp Red pepper flakes
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss tomatoes, onion, and garlic with olive oil, thyme, and red pepper flakes on a baking sheet.
- Roast for 30-40 minutes, or until tomatoes are softened and slightly caramelized.
- Transfer roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth.
- Season with salt and pepper to taste.
- Serve warm.
