Post by Loupy on Jan 25, 2012 18:58:38 GMT -7
Vegan Roasted Tomato Soup
with Healthy fresh ingrediets.
www.lovefoodeat.com/creamy-roasted-tomato-soup-vegan/
Rich, creamy, velvety… The best Tomato Soup I have ever had.
Ingredients:
12-14 ripe tomatoes
1 whole husked sweet corn
2-3 garlic cloves
2-3 tsp olive oil
½ tsp dried Thyme
Salt
Cut the tomatoes into half.
Place them on a baking tray with the cut side up.
Drizzle with 2 tbsp olive oil, salt and dried thyme and roast it till its cooked soft and slightly brown on top.
Let it cool completely and blend it into a puree.
You can skin the before pureeing if you like but I like the seed, skin and everything else in my soup.
Cut the corn kernels off the cob.
Blend it into a creamy puree.
Heat a tbsp of olive oil in a thick bottomed pot.
Add crushed garlic and fry till golden.
Now add the tomato and corn puree together.
Bring it to a boil and let it simmer for 15-20 minutes.
Season with salt. Add water to bring the soup to desired consistency. Continue to simmer for another 5 minutes.
Serve hot with a drizzle of extra virgin olive oil and a spring of fresh herb of your choice.
Cooks note:
The addition of the corn is to make the soup creamier, thicker and a little sweeter.
© 2012 love food eat. All Rights Reserved.
with Healthy fresh ingrediets.
www.lovefoodeat.com/creamy-roasted-tomato-soup-vegan/
Rich, creamy, velvety… The best Tomato Soup I have ever had.
Ingredients:
12-14 ripe tomatoes
1 whole husked sweet corn
2-3 garlic cloves
2-3 tsp olive oil
½ tsp dried Thyme
Salt
Cut the tomatoes into half.
Place them on a baking tray with the cut side up.
Drizzle with 2 tbsp olive oil, salt and dried thyme and roast it till its cooked soft and slightly brown on top.
Let it cool completely and blend it into a puree.
You can skin the before pureeing if you like but I like the seed, skin and everything else in my soup.
Cut the corn kernels off the cob.
Blend it into a creamy puree.
Heat a tbsp of olive oil in a thick bottomed pot.
Add crushed garlic and fry till golden.
Now add the tomato and corn puree together.
Bring it to a boil and let it simmer for 15-20 minutes.
Season with salt. Add water to bring the soup to desired consistency. Continue to simmer for another 5 minutes.
Serve hot with a drizzle of extra virgin olive oil and a spring of fresh herb of your choice.
Cooks note:
The addition of the corn is to make the soup creamier, thicker and a little sweeter.
© 2012 love food eat. All Rights Reserved.
