Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roasted tomatoes
Soup
To serve & garnish
How it's done
Roasted tomatoes
Place the tomatoes (cut side up) on a baking tray lined with baking paper, sprinkle with thyme, season.
Roast for approx. 55 mins. in the centre of an oven preheated to 180°C.
Soup
Heat the coconut oil in a large pan, sauté the onions and garlic for approx. 3 mins., add the thyme and cook briefly. Add the roasted tomatoes, stock and maple syrup, bring to the boil, simmer the soup for 15-20 mins. (the longer the better). Using a hand blender, puree the soup until creamy.
To serve & garnish
Plate up the soup, garnish with a little olive oil, basil and pistachios, serve immediately.
| Shelf life: | Cover and keep in the fridge for up to 5 days. |
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