This is a slightly upgraded version of the Tomato soup that I had posted earlier in the blog.
Roasting the tomatoes brings out a deep and rich flavor that makes this soup delectable.
If you are short on time, you can use the canned San Marzano roasted tomatoes and those will work just as wonderfully as roasting them in the oven yourself.
Ingredients:
Tomatoes - 3 large ones
Red bell pepper - 1 large
White/Yellow Onion - 1
Milk - 1/2 cup
Garlic Cloves - 1 bulb
Salt and Pepper to Taste
Paprika - a big pinch
Greek Yogurt - 3 Tbsp
Pre-heat the oven to 450F or higher if possible. Rub the bell pepper with some oil and place it on a foil lined baking tray. Broil of possible. Bake for 15 to 20 min until the outer skin is completely charred and black. Remove the pepper and place in an air tight container.
In another tray, add roughly chopped tomatoes, onion and peeled whole garlic cloves. Drizzle with oil and bake in the oven for 20 min.
Remove the cooled pepper and peel the outer charred skin. Roughly chop and add the pepper along with the other baked veggies to the blender. Cool and grind.
Add to a pan and bring to a simmer. Once it starts simmering, add the milk and the seasonings.
Simmer for a few minutes and serve hot, topped with some beaten greek yogurt.
Tastes best when served with some crusty bread. Garlic bread would take it up a notch.
Roasting the tomatoes brings out a deep and rich flavor that makes this soup delectable.
If you are short on time, you can use the canned San Marzano roasted tomatoes and those will work just as wonderfully as roasting them in the oven yourself.
Ingredients:
Tomatoes - 3 large ones
Red bell pepper - 1 large
White/Yellow Onion - 1
Milk - 1/2 cup
Garlic Cloves - 1 bulb
Salt and Pepper to Taste
Paprika - a big pinch
Greek Yogurt - 3 Tbsp
Pre-heat the oven to 450F or higher if possible. Rub the bell pepper with some oil and place it on a foil lined baking tray. Broil of possible. Bake for 15 to 20 min until the outer skin is completely charred and black. Remove the pepper and place in an air tight container.
In another tray, add roughly chopped tomatoes, onion and peeled whole garlic cloves. Drizzle with oil and bake in the oven for 20 min.
Remove the cooled pepper and peel the outer charred skin. Roughly chop and add the pepper along with the other baked veggies to the blender. Cool and grind.
Add to a pan and bring to a simmer. Once it starts simmering, add the milk and the seasonings.
Simmer for a few minutes and serve hot, topped with some beaten greek yogurt.
Tastes best when served with some crusty bread. Garlic bread would take it up a notch.
