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
| Ingredients | QTY | UOM |
| Mazza Cherry Tomatoes | 300 | g |
| Onion (chopped) | 1/2 | piece |
| Garlic | 3 | cloves |
| Chiquilin Rosemary Flakes | 1 | pinch |
| Chiquilin Thyme Leaves | 1 | pinch |
| Extra Virgin Olive Oil | 3 | tbsp |
| Mazza Red Pepper Pimiento (drained) | 1 | can |
| Chicken Stock | 500 | g |
| As needed: Salt & Pepper | ||
| As needed: Basil Leaves (chiffonade) | ||
| As needed: Croutons |
STEPS
- 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.
