Roasted Tomato Soup

Ingredients Tick them off

• 3 Tomatoesor 4 large, any type
• 1 large Red pepper
• 1 large Red onion
• 2 cloves Garlic
• 1 Feta cheesechunk ( optional )
• 1 tbsp Olive oil
• 1 tsp Sea salt
• 1 tsp Black or White Pepper
• 1 tbsp Brown sugar
• ½ cup Milk or cream
• 1 Veggie brothor 2 cups
• 1 tbsp Butter
• 2 medium Carrots
• 1 tsp Onion powder
• 1 tsp Thyme– Fresh or ground

Method Tap a step to keep your place

1. Peel and cut in chucks the red onion and carrot, place in bowl.

2. Cut top of tomatoes leave whole and place on a cookie sheet. Then cut red pepper in chucks removing seeds place in bowl. Place a chuck of feta cheese on cookie sheet  Then add peeled garlic cloves.

3. Then drizzle everything with olive oil, sea salt, pepper, onion and brown sugar. Toss is a bunch of fresh thyme or ground thyme. Melt butter and pour in bowl and toss everything together.

4. Place all ingredients onto cookie sheet, then spread out.

5. Preheat oven or grill to 400°f or roast in an air fryer. Bake for 20 to 30 minutes or until it starts to brown.

6. You will need a hand held mixer or food processor.

7. Remove tomatoes to take skin off where you cut the top. Take all veggies from cookie sheet and toss in blender or bowl. Toss the tomatoes in bowl and blend on high until all blended. Be careful because the veggies are very hot!

8. Then pour all liquid into a large saucepan and turn heat on medium. When liquid starts to cook, slowly add milk and broth.

9. Stir until combined, then let simmer on the stovetop until ready to serve.

10. Add more salt or pepper if needed by taste.

11. Serve hot or cold! Store in fridge in a bowl with lid for 2 or 3 days.