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Betty Bossi Koch-Center
To serve & garnish
How it's done
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.
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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