Creamy Roasted Tomato Soup
Ingredients
- 800g tomatoes
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 white onions
- 2 red chilli, chopped (optional)
- salt and pepper
Preparation
Preheat oven to 180°C. Slice tomatoes in half, place on a roasting tray cut side up and drizzle with 2 tbsp olive oil. Roast in the oven for 25 minutes, until browning at the edges.
Slice and fry onion with remaining oil in a medium size pan over a moderate heat. Fry for 5-7 minutes until soft.
Add in garlic and chilli and stir for 2 minutes, until fragrant.
Add in roasted tomatoes, salt and pepper and simmer for 10 minutes.
Using a stick or stand blender, process soup until smooth.
Serve with coco yoghurt and crusty toast.
