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A creamy soup made out of roasted tomatoes, shallots and garlic. Roasting the vegetables adds a lot of flavour to the soup. Definitely something you have to try! Roasted Tomato Soup
- Blender
- 750 g cherry tomatoes
- 1 carrot
- 2 shallot
- ½ garlic
- 3 twigs thyme
- 3 twigs Rosemary
- ½ tsp salt
- ½ tsp pepper
- 50 ml (oat) milk ((add more to thinner it))
- 5 g basil
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Preheat the oven to 200°C.
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In a oven dish, add olive oil, cherry tomatoes, garlic, shallots, salt, pepper, thyme and rosemary. Cover it with aluminum foil and roast for 30-40 minutes.
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Let it cool down for a few minutes. Add the ingredients to a blender, make sure you also add the juice, together with the milk, and basil. Blend till smooth. Add more milk or vegetable broth if you want a thinner soup.
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Top it with a creamy swirl (you can do this by adding cream to a spoon and creating a swirl.
Vegan: leave out Parmesan and use oat milk
So so delicious, really easy to make