194
This home-made roasted tomato soup is full of flavour and very easy to make. The creaminess comes from the pureed cashew nuts, and there isn’t any need to add cream. This is great for those who are health conscious. Roasting the tomatoes enhances its taste, and intensifies its sweetness.
Ingredients
- 800g ripe tomatoes, cut into halves
- 2 tbsp olive oil
- 4 garlic cloves, unpeeled
- 60g cashew nuts
- 150ml water
- 1/2 tsp oregano
- 1/2 tsp sugar
- A pinch of paprika
- A pinch of chilli flakes
- 1 tsp chopped parsley
Instructions
- Mix the tomatoes with olive oil. Season with sea salt and freshly ground black pepper. Transfer to the roasting tray, and add the unpeeled garlic. Roast in a preheated oven at 180°C for 25 mins. Then scatter the cashew nuts over the tomatoes, and roast for another 20 mins.
- Unpeel the cooked garlic and return to the tray. Set aside a few cashew nuts and crush them.
- Add water, dried oregano, and sugar into the roasting tray. Mix well. Transfer everything into a blender, and blitz to a puree.
- Reheat the soup before serving. Season with salt to taste.
- Ladle the soup into warmed bowls. Sprinkle the chopped cashew nuts, paprika, chilli flakes and chopped parsley on top. Serve the soup with sourdough bread.
Did You Make This Recipe?
Please leave a comment below and let us know how it goes.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.
Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.