i'm making

so simple and delicious

Roasted Tomato and Vegetable Soup With Tasso Ham

Serves 4-6 

2 pounds fresh tomatoes
2 small zebra eggplants or one medium regular eggplant

1 head of garlic, cut in half

4 small vidalia onions, cut in half

2-3 tablespoons olive oil

2-4 cups water

salt and pepper to taste

fresh basil

olive oil or tea seed oil, avocado, walnut or pumpkin (optional)

1/2 cup diced tasso ham or thick cut/slab bacon, cooked and drained

Preheat the oven to 450F. 

Slice the tomatoes and eggplants and place the garlic and onions on a baking sheet. Drizzle with 1-2 tablespoons olive oil. Season with salt and pepper to taste. Place baking sheet in the oven and roast the veggies until golden brown, about 30 minutes.

Remove from the oven and let cool.

Peel the garlic off its skins and place with the rest of the vegetables, saving a few tomato slices for garnish, in a food processor. Add about 1 to 2 cups of water and puree until smooth. Add enough water to reach your preferred consistency. Adjust the seasoning with salt and pepper if desired.

Ladle into bowls and garnish with reserved tomato slices, drizzle of your favorite oil and some basil. Add some tasso ham as desired and serve.
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i have to try these


tea seed oil and black garlic via