Roasted Garlic & Tomato Soup

• Gluten free

• Produce

  • 2 tsp Coriander, ground
  • 1 Garlic bulb with the top sliced off
  • 1 Onion
  • 1/2 tsp Thyme, dried
  • 2 Tomatoes, large

• Canned Goods

  • 2 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan, grated

Found on simplystacie.net

Description

Ingredients

• 1 garlic bulb with the top sliced off
• 2 large tomatoes, cut in half
• 1 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cups chicken broth
• 2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1/2 tsp dried thyme
• salt and pepper, to taste
• grated Parmesan, for garnish, if desired

Directions

• Preheat oven to 400F. Place garlic and tomatoes in a casserole dish. Roast for 45 minutes until garlic is golden and tomatoes are softened. Let cool about 15 minutes and then squeeze garlic into a bowl. Remove skin from tomatoes and add to bowl with the garlic. Set aside. Heat olive in a medium sized pot over medium heat. Add onions and saute for 5 minutes or until softened. Add in 2 cups chicken broth and bring to a boil. Add in garlic, tomatoes, coriander, paprika, thyme and cayenne pepper and turn heat down to low. Simmer for 30 minutes. Pour hot soup into your KenmorePro Professional Blender and puree for about 30 seconds on low speed. Pour into bowls. Top with Parmesan cheese and season with salt and pepper, if desired.