Roasted Tomato Soup with Peas and Rice
Total time
Author: Susan Lester
Recipe type: Soup
Serves: 4
- Roasted Tomatoes
- 2 pounds tomatoes
- 1 large onion
- 6 cloves of garlic, peeled
- Olive Oil
- salt & pepper, to taste
- Italian Herb Mix
- Add ins
- ½ cup cooked rice
- 1 cup frozen peas, thawed
- Garnish
- Sour Cream
- Pesto
- Roasted Tomatoes
- Pre-heat oven to 425 degrees.
- Line a rimmed baking sheet with foil.
- Slice tomatoes into ½-thick slices and lay on baking sheet in a single layer.
- Cut onion into 8 wedges and scatter among tomatoes.
- Scatter garlic cloves among tomatoes and onions.
- Drizzle all the vegetables with Olive Oil.
- Sprinkle with Italian Herb Mix, Salt, and Pepper.
- Roast in the oven for 45 minutes – your kitchen will smell enticing!
- Run everything through a food mill fitted with a medium plate (if you don't have a food mill, you can use a mesh strainer).
- Transfer mixture to a medium saucepan and heat through.
- Stir in rice and peas.
- Garnish with a dollop of sour cream and pesto.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/06/roasted-tomato-soup-with-peas-and-rice.html
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