Empty My Fridge
Cremora Roasted Tomato Soup
Ingredients
- Garlic1 head
- Tomato · halved10
- Onion · quartered½
- Bell pepper · roughly chopped½
- Italian seasoning2 tsp
- Saltto taste
- Black pepperto taste
- Oil3 tbsp
- Vegetable broth1 ½–2 cups
- Nestlé Cremora Original⅓ cups
- Olive oil
- Basil
- Cheese
Instructions
- Preheat the oven to 230°C. Trim about 1 cm off the top of the garlic head to expose the cloves, drizzle with oil if using, wrap in foil and seal tightly.
- Arrange the tomatoes, onion and red pepper cut-side up on a baking tray. Season with Italian seasoning, salt and black pepper, drizzle with oil if using, toss to coat, and place the wrapped garlic on the tray.
- Roast for 50–60 minutes, until the vegetables are tender and slightly caramelised. Take the garlic out of the foil and let it cool.
- Put the roasted vegetables in a blender. Squeeze in the softened garlic cloves and discard the skins. Add 250 ml vegetable stock and the Cremora, then blend until smooth, adding more stock for a thinner soup. Adjust the seasoning.
- Ladle into bowls and garnish with fresh basil.
Summarized from Foodies of South Africa's video. Watch it for the details.
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