Light roasted tomato and herb soup

Light roasted tomato and herb soup

Total: 1 hr 40 Min. | Active: 45 Min.
vegan
Nutritional value / people: 229 kcal
, Fat: 13 g
, Carbohydrate: 19 g
, Protein: 7 g

Ingredients

4 people

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@bettbossi.ch

Roasted tomatoes

1 ½kg tomatoes, halved
2tsp thyme leaves
1tsp coarse salt
a little pepper

Soup

1tbsp coconut oil
2 onions, finely chopped
2 garlic cloves, pressed
2tsp thyme leaves
3dl vegetable bouillon
1 ½tsp maple syrup or coconut palm sugar

To serve & garnish

1tbsp olive oil
1handful basil leaves
50g unsalted, shelled pistachios, coarsely chopped
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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.

Good to know
Shelf life: Cover and keep in the fridge for up to 5 days.

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