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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