Recipe: Roasted Tomato Soup
A delicious and nutritious soup to warm you up on a cold autumn day!
- 1kg plum tomatoes
- 4 cloves garlic 3 tablespoons olive oil
- 1 large brown onion
- 1/4 cup fresh basil
- Salt and pepper to taste
- 250ml organic vegetable broth
- Fresh cream
- Pumpkin seeds
Preheat the oven to 160degrees. Chop tomatoes in half and place on a baking tray. Peel the garlic and add to the tomatoes. Drizzle 2 tablespoons of olive oil over the tomatoes and garlic and then place in the over for 35-45mins.
While the tomatoes and garlic are roasting, dice the onion and fry in a pan with the remaining table spoon of olive oil for 5 minutes or until soft.
Remove tomatoes and garlic from the oven and add to a blender along with the onions, fresh basil, vegetable stock, salt and pepper. Blend until smooth.
Serve with a dollop of fresh cream and sprinkle of pumpkin seeds.