Roasted Garlic and Tomato Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic, bulb
  • 1 Onion, large
  • 1/2 tsp Thyme, dried
  • 3 Tomatoes, big

• Canned Goods

  • 1 cups Vegetable stock

• Baking & Spices

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

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on jocooks.com

Description

Ingredients

• 1 garlic bulb
• 1 large onion, cut in half
• 3 big tomatoes
• 2 tbsp olive oil
• ¼ tsp of cayenne pepper
• ½ tsp dried thyme
• 1 to 2 cups of vegetable stock
• salt and pepper to taste
• 2 tbsp grated Parmesan cheese

Directions

• First, start off with roasting the garlic bulb, if youve never done this before its quite easy, cut off the top and drizzle with some olive oil and salt. We need to roast the garlic, the tomatoes and the onion. Cut the tomatoes and onion in half and drizzle with some olive oil and salt and roast in the oven together with the garlic at 400 F degrees for about 30 to 35 minutes.
• After roasting squeeze the garlic out in a pot, add the roasted tomatoes, the onions, vegetable stock spices and thyme and puree in a food processor or a blender.
• Thats all there is to it, when you serve it, add some of the grated Parmesan cheese on top, and serve with a nice slice of toasted bread.

Nutrition