Roasted Tomato Soup

Ingredients


2 medium tomatoes 1/2 onion 4 cloves of garlic (peeled) 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons shredded cheddar cheese 2 tablespoons olive oil

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Method


Coarsely chop tomatoes and onion. In an oven-proof dish keep the onions, tomatoes, garlic cloves, dried oregano and pepper powder. Sprinkle 2 tablespoons of olive oil. Keep in oven at 450 F for 45 minutes. Let cool and make a puree of the mixture along with shredded cheese. Add salt and 3 cups of water to puree. Boil and serve.

Author


Monica Uppal Popli