Roasted Tomato Soup
Ingredients
Soup
- 500g cherry tomatoes
- 3 - 4 cloves fresh garlic
- A handful fresh basil
- A few sprigs of rosemary
- Salt and pepper to taste
- Sugar to taste
- A splash of worcestershire sauce
- 2 tbsp sour cream
- Extra virgin olive oil
Crispy Sage Croutons
- 100g Bread (sourdough is best)
- A gulg extra virgin olive oil
- 1 sprig sage
- Salt and pepper to taste
Instructions
- Preheat an oven to 180 degrees celcius
- In a baking tray add in the tomatoes, garlic, herbs, a drizzle of olive oil, salt and pepper, toss together and place in the oven for 30 - 40 minutes or until the garlic is soft
- While the tomatoes are cooking, cut the bread into cubes and mix well with rest of crouton ingredients
- Once the tomatoes are done, turn the oven down to 170 degrees celcius and put the croutons in the oven for 10 - 15 minutes or until the bread is golden brown and crispy
- Put everything (besides the rosemary) into a blender and blend until smooth
- Add in the sour cream, sugar, worcestershire sauce and mix well
- If the consistency is too thick you can add in some hot water to thin it out a littleOnce blended taste and season if needed
- Pour the soup into a bowl, pile on the crotons and a drizzle of olive oil
Notes
- If you prefer a chunkier soup simply blend less
- You can use a hand blender if you prefer
- Adjust the amount of sugar, based on how sweet the tomatoes are