Creamy Tomato Soup
Ingredients
- 10 Tomatoes
- 6 Cloves Garlic
- 1 Red Pepper
- 1 Red Onion
- Olive Oil (for roasting)
- Salt & Pepper
- 1 tsp Italian Herbs
- A few drops of Tabasco
- 4 cups (1 litre) Vegetable Stock
- 1/2 cup soy cream
- Garnish: Soy Cream, Pepper & Basil
Preparation
Begin by roasting the tomatoes and garlic (with a drizzle of olive oil and some seasoning) on a tray for 15 minutes at 200°C.
Then add the red onion and red pepper to the tray and roast for a further 15 minutes.
Once everything is roasted nicely, transfer it over to a pan and add the vegetable stock.
Make sure to remove the skins from the garlic.
Allow to simmer for about 10 minutes until most of the liquid is gone. Then use a hand blender to wizz it all together.
Add the soy cream, stir well, and serve with an extra drizzle of soy cream, some black pepper and basil
