Oven-Roasted Tomato Soup

Ingredients

Tomatoes – 6 (medium-large)

Diced onion – ½

Few baby carrots

Garlic cloves – 2

Olive oil – 1 -1 ½ tbsps

Dried mint – ½ tbsp

Dried oregano – ½ tbsp

Salt – ½ tbsp

Method

Line the baking dish with a foil and place the cut tomatoes with the cut side up. Preheat the oven to 400 degrees F. Add the remaining ingredients and mix well so that all the tomato pieces are well-coated. Place the baking dish in the preheated oven and let it roast for 30 minutes. Alternatively you can also set the oven to broil (which is what I did).

Check to see if the vegetables are tender, if not leave them in the switched off oven for a few more minutes. Once they are out, keep aside to cool and blend to make smooth mixture. Remove into a pan and let it simmer for a few minutes. Serve hot.  

We had it with quesadillas but you can substitute with grilled cheese sandwiches!

Check out our quesadilla recipe @ http://squaremeals.blogspot.com/2011/10/mexitalian-quesadillas.html

Note  1) You can use regular carrots if you don’t have baby carrots.

           2) The roasting can also be done on the stove top.

           3) Change the herb mix to suit your tastes.
My leftover soup became pasta sauce for another dinner. I heated the soup till it thickened a little, mixed in the cooked pasta, some corn and topped it with a little bit of shredded cheese. Can you beat that?