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Roasted Tomato Soup and Grilled Cheese #onestopchop
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Join the family and cook with me!
INGREDIENTS
4 tablespoons avocado oil
2 red bell peppers, halved and seeded
4 medium tomatoes, halved
2 large onions, quartered
8 cloves garlic, unpeeled
4 medium beetroots, peeled and diced
8 cups vegetable broth
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
1teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 cup heavy cream (optional)
Fresh basil leaves for garnish (optional)
Directions:
1. Preheat the Oven: Preheat your oven to 425°F.
2. Prepare the Veggies: On a baking sheet, toss the red bell peppers, tomatoes, onions, and garlic with avocado oil, salt, pepper, rosemary, and thyme.
3. Roast: Roast the veggies in the oven for about 25-30 minutes, until they’re caramelized and tender.
4. Blend the Roasted Veggies: Once roasted, let them cool slightly, then peel the garlic. Add all the roasted veggies to a blender.
5. Add Beetroot and Broth: Add the diced beetroots and vegetable broth to the blender. Blend until smooth.
6. Heat the Soup: Pour the blended mixture into a large pot and heat over medium heat. Stir in the sugar, dried basil, and oregano. Let it simmer for about 10-15 minutes.
7. Add Cream (Optional): If you want it creamier, stir in the heavy cream and let it heat through.
8. Serve: Ladle into bowls and garnish with fresh basil if you like.
INGREDIENTS
4 tablespoons avocado oil
2 red bell peppers, halved and seeded
4 medium tomatoes, halved
2 large onions, quartered
8 cloves garlic, unpeeled
4 medium beetroots, peeled and diced
8 cups vegetable broth
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
1teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 cup heavy cream (optional)
Fresh basil leaves for garnish (optional)
Directions:
1. Preheat the Oven: Preheat your oven to 425°F.
2. Prepare the Veggies: On a baking sheet, toss the red bell peppers, tomatoes, onions, and garlic with avocado oil, salt, pepper, rosemary, and thyme.
3. Roast: Roast the veggies in the oven for about 25-30 minutes, until they’re caramelized and tender.
4. Blend the Roasted Veggies: Once roasted, let them cool slightly, then peel the garlic. Add all the roasted veggies to a blender.
5. Add Beetroot and Broth: Add the diced beetroots and vegetable broth to the blender. Blend until smooth.
6. Heat the Soup: Pour the blended mixture into a large pot and heat over medium heat. Stir in the sugar, dried basil, and oregano. Let it simmer for about 10-15 minutes.
7. Add Cream (Optional): If you want it creamier, stir in the heavy cream and let it heat through.
8. Serve: Ladle into bowls and garnish with fresh basil if you like.
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