Roasted tomato soup
Yeung Man Cooking · ♥ 5.7K likes · 113.1K views · 10 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1½ cup cashews
- 1½ cup water
Blend cashews with water to make cashew cream. Soak the cashews overnight first if the blender is not high powered. Refrigerate the surplus for about a week.
- 1 bulb garlic
- 1 whole red onion
Preheat the oven to 400. Crush and peel a bulb of garlic onto a baking tray.
Loading the roasting tray
- 1 whole red bell pepper
- 7 whole roma tomatoes
- 2 lb cherry tomatoes
Quarter the red onion, chop the red bell pepper to the same size, quarter the roma tomatoes and add the cherry tomatoes to the tray.
- 2 tbsp avocado oil
- salt
- fresh cracked pepper
- thyme
- rosemary
Drizzle with avocado oil, season with salt and fresh cracked pepper, add sprigs of thyme and rosemary and mix to coat. Bury the herbs so they do not burn.
- 1 whole red onion
Roast about an hour to an hour and 10 minutes.
- 3 tbsp chili oil
Ten minutes before the veggies are done, heat chili oil in a stock pot over medium heat and saute the diced red onion a few minutes.
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- 2 tsp salt
- 1 tbsp maple syrup
- 1 tbsp sticky balsamic glaze
Add tomato paste, sweet paprika, salt, maple syrup and balsamic glaze and cook about a minute.
- fresh basil
Strip the rosemary and thyme leaves, transfer the roasted vegetables to the pot, add fresh basil and stir. Set some roasted vegetables aside for garnish.
- ⅓ cup cashew cream
- baguette
- olive oil
- dried oregano
- garlic
Optional side: slice a baguette onto a baking tray, drizzle with olive oil, season with salt, pepper and dried oregano and bake at 400 a few minutes until crispy, then grate garlic over the top.
Plate the soup and garnish with roasted vegetables, fresh basil leaves, fresh cracked pepper and a drizzle of cashew cream.
Plating and garnish