Description
This refreshing summer soup gets its yellow hue from yellow heirloom tomatoes and bell peppers.
Scale
Ingredients
- 4 tbsp olive oil
- 1 medium yellow onion, diced
- 7 cloves roasted garlic
- 2 tbsp shallots, diced
- 4 cups yellow tomatoes (approx 5 large heirloom tomatoes)
- 2 yellow bell peppers
- 2 carrots
- 2 cups vegetable broth
- 1 tbsp lemon juice
- 1 1/4 tsp salt
- 1/2 tsp pepper
- 3/4 tsp Berbere spice
- 2 tbsp fresh basil
- 2 tbsp fresh oregano
- 1 tbsp fresh parsley
Herb Oil:
- 6 tbsp olive oil
- 2 cloves roasted garlic
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp agave
- 1/2 tbsp oregano
- 3 tbsp parsley
- 2 tbsp basil
Instructions
- Preheat oven to 375.
- To roast a whole head of garlic, trim off the top of the head of garlic to expose the cloves. Drizzle with a bit of olive oil, salt and pepper, wrap in aluminum foil, and roast for about 40 minutes.
- Meanwhile, deseed yellow peppers and cut in half. Add to a large sheet pan with tomatoes, drizzle with olive oil, salt and pepper and roast for 15 minutes. Remove from oven and set aside.
- In a large pot, heat olive oil over medium heat and add diced onion and shallots. Cook for 5-7 min, stirring often, until translucent. Add diced carrots and cook for another 5 minutes.
- Remove roasted garlic from cloves and add.
- Add all additional ingredients and simmer for 20 minutes over medium-low heat, stirring occasionally. Split into 2 batches and blend until smooth (using blender that can handle high heat mixtures) or use immersion blender.
- To make herb oil, chop herbs and garlic finely. In a bowl, whisk all ingredients well.
- Serve with a drizzle of herb oil, crispy chickpeas, corn, fresh herbs, etc.
- Category: Soup
- Method: Stovetop, Oven