ingredients
4-5 large heirloom tomatoes
1 large carrot
1 pepper
1 onion (optional)
4 cloves garlic
olive oil
handful basil
500ml chicken broth or bouillon
salt
pepper
feta cheese, pumpkin seeds, balsamic glaze (optional, for toppings)
method
Halve onion and cut carrot lengthways and place on sheet pan with whole tomatoes and pepper. Break off 4 garlic cloves, skin on, and add to sheet pan. Generously drizzle with oil and place in 375 degree oven for 45 minutes or until veggies are well roasted.
Take out and pull crisped skin off pepper and remove seeds and stem, cut top off carrot and remove skin from garlic and onion and place all veggies in the blender (or pot if mashing or using immersion wand). Pour the oil and juices from the sheet pad into blender too. Throw in basil, add broth, salt and pepper, and blend until smooth consistency. Add more broth until you get the consistency you desire.
If using broth, you will need to add more salt to cut through the acidity of the tomatoes, while bouillon should be salty enough. Heat if needed, and then serve with crumbled feta, pumpkin seeds, and drizzle with of balsamic glaze on top. Enjoy with some crusty sourdough bread and butter!
