It will likely have some vegetable skins and tomato seeds (yay for fiber!). When you blend everything together with the immersion blender, this roasted garlic tomato soup still won’t be perfectly smooth.Transfer the roasted vegetable mix into a pot, add the broth, basil, and cashews (if using), and blend with an immersion blender until smooth. Using your hands, squeeze the garlic cloves from the skins and discard the rest. Once they are cooked, remove your pan from the oven and allow the contents to cool enough to handle. You also want to make sure your pan is not too shallow, as the tomatoes will release their juice while they are in the oven.ĭrizzle with olive oil (optional) and place your dish in the oven for 45 minutes, until the vegetables are nice and soft. Next, add your veggies to a cast-iron pan, large enough to fit them in a single layer. Slice the top off the garlic heads, exposing the cloves. Cut your tomatoes in half, and the bell pepper into quarters. You can double the recipe if needed, and enjoy it throughout the week.įirst, preheat the oven to 375 F.
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