Roasted Dill Tomato Soup

Ingredients: 

• 6-8 Roma tomatoes, cut in half 
• 2 cups cherry tomatoes 
• 1 small sweet onion, sliced 
• 1 head of garlic, top removed 
• 2-3 tablespoons Rolfe Rub seasoning 
• Salt, to taste 
• 1/4-1/3 cup olive oil 
• Fresh dill 
• 3 tablespoons full-fat coconut milk, heavy cream, or whole milk 
• 1/2-1 cup chicken broth 

Directions: 

Preheat the oven to 400 degrees. 

In a baking dish, add the Roma tomatoes (cut in half), cherry tomatoes, sweet onion, a handful of fresh dill, and garlic. Generously drizzle olive oil over the ingredients and season well with Rolfe Rub. Place in the oven to bake for 35-40 minutes. 

Once the ingredients are roasted, and the garlic is soft, remove the baking dish from the oven. 

Remove the garlic and set it to the side. Place the roasted ingredients in a large pot or blender. 

Squeeze the garlic to remove the cloves and add it to the pot or blender. Add 3 tablespoons of milk of choice (I used whole milk) and about 1 cup of chicken broth to the pot or blender. 

Blend the ingredients and smooth with an immersion blender or a standard blender. 

Heat the soup over the stove on low and bring the soup to a simmer. Serve warm with fresh dill. 

Enjoy with a grilled cheese sandwich!