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:


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

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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