Grilled Mediterranean Salmon
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Roasted Tomato Soup
Roasted Tomato Soup
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Ingredients
- 9-11 large tomatoes, wedged
- 1 large sweet onion, wedged
- 1 large shallot, wedged
- 6 whole garlic cloves
- 2 tablespoons olive oil, plus 2 teaspoons
- 1 teaspoon flakey salt
-
1 teaspoon Morton & Bassett Ground White Pepper
-
1 teaspoon Morton & Bassett Smoked Paprika
-
1 teaspoonMorton & Bassett Red Chili Flakes
- 4 cups broth of choice
- ½ cup full fat coconut milk
- 4 basil leaves, for garnish
Directions
Preheat the oven to 375° F.
Combine all vegetables on a parchment lined baking sheet. Drizzle with olive oil, flakey salt, and M&B White Ground Pepper. Toss together and set in the oven to roast for 30-40 minutes.
Pull vegetables from the oven and let them cool slightly. Scrape vegetables (and any juices) into a food processor. Blend until smooth, then transfer into a pot.
Add broth, coconut milk, M&B Smoked Paprika, and M&B Red Chili Flakes into the pot. Stir to combine and bring to a boil, then reduce to a simmer. Let simmer for 10-15 minutes.
Serve soup with a drizzle of olive oil and basil leaves, if desired.