Roasted Tomato Soup

• Vegetarian

• Produce

  • 4 cloves Garlic
  • 1 tsp Mint, dried
  • 1 Onion
  • 8 Tomatoes

• Baking & Spices

  • 1 1/2 tbsp Flour
  • 1 Salt

• Bread & Baked Goods

  • 3 tbsp Croutons

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Milk

• Liquids

  • 4 cups Water, HOT

Found on giverecipe.com

Description

Ingredients

• 8 tomatoes, sliced
• 1 onion, peeled and sliced
• 4 cloves garlic, peeled
• 1 tbsp butter
• 1 and ½ tbsp flour
• 4 cups hot water
• Salt to taste
• ¾ cup milk, at room emperature
• 3 tbsp croutons
• 1 tsp dried mint

Directions

• Preheat oven to 180C.
• Line a baking pan with parchment paper.
• Place sliced tomatoes, onion and garlic cloves on it. Roast them until tender, about 35 minutes.
• Melt butter in a pot and add flour, saute it continually mixing for a few minutes until its color changes.
• Transfer roasted vegetables into the pot and stir.
• Pour water and stir until it boils.
• Puree the soup with a blender until smooth and bring back to heat.
• Add salt and milk and let it boil until it reaches the right consistency.
• To make croutons, fry bread crumbs in a pan with butter.