Light roasted tomato and herb soup


Total time: 1hr 40m
Preparation Time: 45m

Servings
For 4 people


Author

Marius - theglowgiver


Nutritional Information

Contains 229 Kcal, 7g Protein, 19g Carbohydrates, 13g Fat


Ingredients

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

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Instructions

  • 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.
  • Shelf life:

    Cover and keep in the fridge for up to 5 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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