chefsarah.ca

Ingredients:

• 8-10 ripe tomatoes, halved
• 1 onion, quartered
• 1 head of garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 10 fresh thyme stalks
• 1 teaspoon dried rosemary or one stalk of fresh rosemary
• 2 stalks of basil
• 200 g feta- chunked (optional), use the same amount of cream if preferred.
• Fresh basil leaves, torn (optional for garnish)
• Feta cheese (optional for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes, quartered onion, feta, and unpeeled garlic cloves in a baking dish. Drizzle with olive oil and season with salt, black pepper, and add the basil, thyme, and rosemary.
3. Roast the vegetables in the preheated oven for about 25-30 minutes, or until the tomatoes are softened and slightly caramelized.
4. Remove the roasted garlic cloves from their skins.
5. Transfer the roasted vegetables to a blender and blend until smooth.
6. Optionally, you may strain the soup now for a more luxurious texture.
7. Pour the blended mixture into a pot and place it over medium heat.
8. Let the soup simmer for a few minutes, allowing the flavours to meld together. This doesn’t need to take long. 5-10 minutes at the most.
9. Taste and adjust the seasoning with more salt and pepper if needed.
10. Serve the in bowls, garnished with a sprinkle of additional feta and a few fresh basil leaves.