Tomato Soup
Lunch or appetizer idea
Ingredients:
2 lbs of Roma tomatoes
1 medium onion
1-2 Tsp avocado oil
Salt and pepper
Dried organo and basil
1 Garlic toe (if preferred)
(water as needed)
Tips:
Do not place the tomato halves cut side down, as the water from the tomatoes will run out, overflow the parchment paper, and slowly burn.
Optional recommendations:
If desired, add 1 tsp of cream or crème fraîche when serving.
Preheat the oven to 400°F. Line a baking pan with parchment paper. Cut the Roma tomatoes in half and place them on the prepared pan. Slice the onions and spread them between the tomatoes; add the garlic clove (unpeeled). Drizzle avocado oil over the tomatoes and season with salt and pepper. Sprinkle with oregano and basil. Once the oven has reached the desired temperature, place the pan in the oven and roast for 45 minutes.
After roasting, remove the pan from the oven. Find the garlic clove, press out the garlic, and pour everything from the parchment paper into a blender. Blend on a low setting initially, then gradually increase the speed until the soup is super smooth. Taste and adjust the salt if needed. Serve immediately.