Roasted Tomato Dill Soup

Yield: 2-4

Author: The Hungry Hooker

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Roasted Tomato Dill Soup

Cook time: 45 MinTotal time: 45 Min

Ingredients

• 8 roma tomatoes, cut in quarters
• 2 cups cherry tomatoes
• 1 shallot, cut in quarters
• 4-5 garlic cloves
• 1/2 cup fresh dill
• 1 tsp garlic powder
• 1 tsp dill weed
• 1 tsp oregano
• Salt, to taste
• Pepper, to taste
• 1 cup chicken bone broth
• 1/4 cup heavy cream or whole milk
• 1/4 cup olive oil

Instructions

1. Preheat oven to 400 degrees.
2. Add the Roma tomatoes, cherry tomatoes, shallot, garlic, and fresh dill to a sheet pan. Drizzle with olive oil and season with salt, pepper, oregano, dill, and garlic powder. Toss to combine.
3. Place the sheet pan in the oven to bake for 30 minutes.
4. Once the veggies are roasted and fragrant, remove the sheet pan from the oven and add the roasted ingredients to a blender (if you have an immersion blender, you can add the ingredients to a pot with broth and milk to blend).
5. Add bone broth and milk/heavy cream to the blender. Blend until smooth and creamy.
6. Heat the soup over the stove in a pot for extra warmth.
7. Serve with fresh dill and enjoy with a grilled cheese!