Roasted Tomato-Squash Soup

Submitted by theshewolf

"Always trying new things with my Mom's weird dietary needs, and needed a very vegetably soup one day. If you have trouble finding the shrimp bouillon, trying looking in a Mexican food section of your grocery store for the Knorr's caldo de camarron, or use shrimp or fish stock."

 

• Ready In: 2hrs
• Ingredients: 10
• Serves: 4

ingredients

• 3 tomatoes, sliced in half
• 4 clove garlic, peeled
• 2 yellow squash, diced
• 10 leaf basil, chiffonade
• 44.37 ml olive oil
• 473.18 ml water
• 1 shrimp bouillon cube
• 2.46 ml salt
• 1.23 ml turmeric
• 1.23 ml comino (cumin)

directions

1. Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
2. Bake at 375 degrees for 1 hour.
3. Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
4. Cook at medium heat for an additional 20 minutes.
5. Let cool slightly and serve.