Roasted Tomato & Pimiento Soup is a warm and comforting soup recipe that is so rich and full of flavor - served with croutons or grilled cheese sandwich that makes this dish totally irresistible.
Roasted Tomato & Pimiento Soup
|Prep Time||40 mins|
|Cooking Time||10 mins|
|Total Time||55 mins|
|Yield Size||2 servings|
WHAT YOU'LL NEED
|Mazza Cherry Tomatoes||300||g|
|Chiquilin Rosemary Flakes||1||pinch|
|Chiquilin Thyme Leaves||1||pinch|
|Extra Virgin Olive Oil||3||tbsp|
|Mazza Red Pepper Pimiento (drained)||1||can|
|As needed: Salt & Pepper|
|As needed: Basil Leaves (chiffonade)|
|As needed: Croutons|
- Pre-heat oven 190°C.
- In a roasting pan/tray place cherry tomatoes, onions, garlic, rosemary, and thyme. Season with salt and pepper. Drizzle olive oil and roast for 20 minutes.
- Once roasted, place in a blender. Add in the pimiento and chicken stock. Season with salt and pepper. Blend everything together.
- Once blended, transfer mix and heat in a sauce pot.
- Serve in a bowl. Top with croutons and basil leaves. Enjoy.