Light roasted tomato and herb soup

Soups and stew vegetable dishes
Total: 1 hr 20 min. | Active: 25 min.
vegan

It was during my first yoga retreat in France in September 2017 that I had the opportunity to rediscover tomato soup. With the exception of gazpacho, tomato soup had never really been one of my favourites – until the day I received this tip. Roasting the tomatoes in the oven before blending them into a soup not only produces an unforgettable taste sensation, but also reduces the water content of the tomatoes, making the soup even more creamy and flavoursome. Despite being very easy to make, this utterly delicious soup has an intense, complex flavour with a slightly smoky note. The herbs and Provençal ingredients explode on the palate and leave you hungry for more. Whether you serve it as a main course with wholegrain or sourdough bread, or as a hot or cold starter, this dish is a culinary treat!

Marius - The Glow Giver

Ingredients

for 4 person

Roasted tomatoes
1 ½ kg tomatoes, halved
2 tsp thyme leaves
1 tsp coarse salt
a little  pepper
Soup
1 tbsp coconut oil
2  onions, finely chopped
2  garlic cloves, pressed
2 tsp thyme leaves
3 dl vegetable bouillon
1 ½ tsp maple syrup or coconut palm sugar
To serve & garnish
1 tbsp olive oil
1 handful basil leaves
50 g unsalted, shelled pistachios, coarsely chopped

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.

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