Prep
20 min
Total
50 min
Serves
6
INGREDIENTS
Roasted tomato and garlic soup
- 8 plum tomatoes
- 6 garlic cloves
- 3 tablespoons olive oil
- Sprinkle sea salt
- Pinch pepper
- 3 tablespoons butter
- 1/2 cup sweet onion
- 4 cups vegetable broth
- 2 teaspoons fresh rosemary
- 1 tablespoon spelt flour
METHOD
- Preheat oven to 400°F (200°C).
- In baking dish, arrange tomatoes and garlic.
- Add olive oil, salt and pepper.
- Roast for one hour, stirring occasionally.
- Remove dish from oven and cool.
- Place 2 Tbsp. (30 mL) of butter in saucepan over medium heat.
- Add onion and rosemary and sauté.
- Add broth and tomato mixture to pan.
- Cover and allow to simmer for about 20 to 25 minutes, stirring occasionally.
- Working in batches, transfer soup into a food processor and return to saucepan.
- In frying pan, melt 1 Tbsp. (15 mL) of butter over low heat.
- Add flour until blended.
- Add to soup and season with salt and pepper.
- Butter bread, arrange cheddar cheese and grill sandwich.
- Remove from pan and slice into small pieces.
- Place grilled cheese cubes on top of each serving of soup.