Appetizers Soup

Roasted Tomato and Broccoli soup

Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
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Broccoli soup, Roasted tomato soup, comfort food, Federation CJA, Jewish food project
Roasted Tomato and Broccoli soup
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, Instagram @FederationCJA #jewishfoodproject
Ingredients
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Instructions
  1. Core, then cute the tomatoes in half. On a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
  2. Place the tomatoes cut side down, then drizzle with olive oil, thyme, salt and pepper,. Roast in a 425 F oven for 10 - 15 minutes.
  3. Cut the broccoli in pieces, Heat a large pot on medium heat. Sear the broccoli in batches on one side until brown. Add more olive oil and sweat onions and garlic until translucent, around 10 minutes.
  4. Take the tomatoes out of the oven. Peel away the skin, and discard. Add the tomatoes to the pot with the broccoli. Cook for a few minutes until combined, then add the vegetable stock and chili flakes.
  5. Bring to a boil, then simmer for 30 minutes.
  6. Puree the soup, garnish with a drizzle of olive oil in a bowl.
  7. Serve and enjoy!
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This post is also available in: French

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