Toasty Tomato Soup (Print Version)

# Ingredients:

01 - A little cream for topping.
02 - Fresh parsley or basil leaves.
03 - Pinch of salt, add as much as you want.
04 - 1 teaspoon sugar.
05 - 1 teaspoon dried rosemary.
06 - 1 teaspoon mild paprika.
07 - 1 tablespoon olive oil.
08 - 1 tablespoon tomato paste.
09 - 250 ml hot water.
10 - 2 garlic cloves.
11 - 1 small red onion.
12 - 1 small sweet red pepper.
13 - 500 g cherry tomatoes.

# Instructions:

01 - Sprinkle some cream and a handful of herbs on top before enjoying.
02 - Push everything through a sieve if you like it really smooth, then stir in some cream.
03 - Blend the baked veggies with tomato paste, a bit of sugar, some salt, and hot water. Let it simmer for ten minutes.
04 - Toss all your veggies in oil and spices, then bake for half an hour until everything’s juicy.
05 - Fire up the oven to 200°C. Give the tomatoes a wash. Slice up the onion and garlic. Cut the pepper into strips.

# Notes:

01 - For a silkier finish, strain your soup at the end.
02 - Add more or less water if you want it thicker or thinner.
03 - Try mixing up different tomato types if you want to switch things up.

Back