Created
May 1, 2013 20:40
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roasted tomato soup
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| Main ingredients | |
| 6 tomatoes (roma, beefsteak, w/e) | |
| 3 carrots | |
| 2 bulbs of garlic | |
| 1 bag frozen corn | |
| 1 medium onion | |
| random stuff | |
| olive oil | |
| veggie broth | |
| coconut milk | |
| 1 can fire roasted tomatoes | |
| tomato paste | |
| seasoning | |
| thyme | |
| salt and pepper | |
| cayenne | |
| paprika | |
| quarter the tomatoes | |
| cut other veggies | |
| mix with oil, salt and pepper | |
| bake @400 for about 25-30 minutes (stir once to stop burning) | |
| sautee onions and 2 tblspoons of tomato paste in oil | |
| add roasted veggies | |
| sautee for another 3-5 minutes | |
| add pinch of cayenne and paprika | |
| add can of roasted tomatoes and veggie broth so that the consistency is stew like ( a little watery) | |
| blend | |
| mix in coconut milk | |
| cook uncovered on med low for 30 minutes or until desired consistency | |
| salt and pepper to taste | |
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