Roasted Tomato Soup
We have lots of late summer tomatoes in our garden which are ready to be harvested… so it’s time for a homemade tomato soup.
Yield5 servings
Prep time60 minutes
Ingredients
Directions
- 1
Add olive oil and salt. Roast at 200C/400F for 40-50mins.
- 2
Add everything to a blender (not the skin of the garlic, and peel off the skins that are too dark). Blend until smooth and pour in a pot.
- 3
Add 1 cup (250ml) water, salt and pepper to taste, fresh basil or dried Italian herbs, and 1/2 cup (125ml) vegan cream. Let it simmer for a few minutes.
