ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

Ingredients:

 

for roasting in the oven:

  • 8 tomatoes

  • 1 head of garlic

  • 3 carrots

  • 3-5 sprigs of fresh thyme

  • 2 tablespoons olive oil

  • salt and pepper

 

to caramelize in the pan:

  • 1/4 tbsp coconut oil

  • 1 onion

  • 2 tablespoons of tomato paste

  • salt

  • 2 cups of vegetable broth

for the pesto

  • 6 tablespoons of sun dried tomatoes

  • 4 tablespoons of pink pine nuts

  • a tablespoon of chipotle chiles

  • olive oil.

     

process:

  1. in a baking pan bake the ingredients at 375°f for 1 hour 10 minutes.

  2. in a pot add the onion in small pieces with olive oil and let it caramelize for 45 minutes over low heat, at the end add

    2 tablespoons of tomato paste.

  3. add the tomatoes, carrots, squeezed garlic and thyme in the pot with the onion and with a blender arm, blend all the ingredients.

  4. add the vegetable broth and let it boil until the consistency wanted.

  5. for the pesto: in a molcajete grind 6 tablespoons of sun dried tomatoes, 4 tablespoons of pink pine nuts, a tablespoon of chipotle chiles and a little olive oil.

  6. serve with botko’s grain-free crackers

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