Roasted Tomato Soup

Roasted Tomato Soup

Ingredients:
4 1/2 cups of mixed colored cherry tomatoes, halved.
2 teaspoons of smoked salt.
2 teaspoons of cracked black pepper
3 teaspoons of fruity olive oil.
1 cup of finely diced onion
3 garlic cloves, sliced thinly.
1 1/2 of smoked paprika
1 cup of vegetable stock (chicken stock)
4 teaspoons of creme fraiche
4 teaspoons of chopped parsley.
1/4 cup of basil.



Method
1. Preheat your oven to 425.
2. Lightly grease a casserole dish, and place the tomatoes, salt, pepper, basil, and 1 teaspoon of olive oil in it.
3. Mix everything in the casserole dish until it is incorporated thoroughly.
4. Put in the oven for 40 minutes.
5. Place a small skillet on low heat with the remaining olive oil with the thinly sliced garlic cloves, and the paprika. Cook until fragrant.
6. Drain everything in your skillet into a blender.
7. Without cleaning out your pan, add your onions, and cook until translucent.
8. Blend your roasted tomatoes with the garlic oil, and the onions.
9. To serve, place a teaspoon of Creme Fraiche in the bottom of a bowl. Ladel in the hot soup, then place the parsley on top

Very delicious Roasted Tomato Soup. Try!

Til Next Time,
Daniel