Roasted Tomato and Broccoli soup
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Core, then cute the tomatoes in half. On a baking sheet, drizzle olive oil and sprinkle with salt and pepper.
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.
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.
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.
Bring to a boil, then simmer for 30 minutes.
Puree the soup, garnish with a drizzle of olive oil in a bowl.
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