Name: Roasted Tomato Soup With Dandelion Greens
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Cuisine: American
Ingredients: 3 pounds ripe tomatoes, plum, heirloom, and/or cherry; 3 tablespoons + 1 teaspoon olive oil, divided; Salt and pepper; 1 onion, chopped; 2 cloves garlic, minced; Pinch red chile flakes; 4 cups vegetable stock; 1 teaspoon fresh thyme, chopped; 1 tablespoon fresh basil, chopped; 1/4 cup heavy cream; 1 small shallot, minced; 1 bunch dandelion greens, roughly chopped; 2 Angelic Bakehouse® 7-Grain Kale & Spinach Wraps; 1/2 cup Marzetti® Simply Caesar Dressing & Spread; 1/2 cup Parmesan cheese, grated

READY In

100 Minutes

PREP TIME

20 Minutes

COOK TIME

80 Minutes

SERVES

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Step 1:

Preheat oven to 425°F. Slice tomatoes in half and toss in a large bowl with 2 tablespoons of olive oil, salt, and pepper. Spread an even layer on a parchment-lined baking sheet and roast until tender, about 35 to 40 minutes.

Step 2:

Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and red chile flakes and cook until fragrant, about 30 seconds. Add tomatoes with any accumulated juices, stock, thyme, and basil. Stir to combine.

Step 3:

Raise heat to a simmer, cover, and cook for 25 to 30 minutes. Remove from heat and use a blender or immersion blender to puree. Add heavy cream and stir to combine.

Step 4:

Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Cook shallot until soft, about 3 to 4 minutes. Add dandelion greens and cook until bright green and slightly wilted, about 3 to 4 minutes. Season with salt and pepper and remove from heat.

Step 5:

To assemble the rollups, place wraps on a cutting board or work surface. Spread caesar dressing on each wrap and top with Parmesan cheese. Roll up each wrap to form a log shape and slice into pieces. Serve with soup topped with dandelion greens.

Roasted Tomato Soup With Dandelion Greens

Ingredients

Directions

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