Optional ingredients
2 sundried tomatoes
fruity notes
1 tsp capers
briny depth
¼ tsp MSG
umami
1 carrot
light sweetness/ color
1 red bell pepper
unique peppery depth
sprinkle parsley
Step 1
Preheat oven to 425 degrees
Step 2
Wrap peeled or split garlic. Wrap in foil with oil, salt and pepper. 25-35 minutes
Step 3
*Clean carrot- Wrap in foil with oil, salt and pepper 25-35 minutes, until soft
Step 4
De-stem and split tomatoes (place on sheet pan)
Step 5
Pell and split shallot (place on sheet pan)
Step 6
*De-stem, split and clean pepper (place on sheet pan)
Step 7
Place prepared vegetables in oven 20-25 minutes, until skin begins to blister and peels away easily
Step 8
*For smoother soup, remove skins from tomato and pepper (if used)
Step 9
Blend together your liquid, garlic, shallot, honey and seasoning. (*add capers and msg here)
Step 10
Add 1/3 of your vegetables at a time and blend until smooth. Repeat until all combined and blended.
Step 11
*Want it to look like it came from a can? Blend in one drop of red food safe coloring. Then run soup through a fine metal strainer.
Step 12
Garnish with a sprinkling of parsley. (This not just decorative. Parsley compliments the flavor of basil )