Tomato Soup with Roasted Tomatoes and Garlic Toasts
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
3
Description
Vegan recipe.
Ingredients
- Tomatoes - 2 lbs
- Spanish onions - 1 piece
- Cumin leaves - 1 tablespoon
- Fresh basil leaves - 1 tablespoon
- Meyer Lemon Juice - 2 tablespoons
- Olive Oil - 4 tablespoons
- Agave Syrup - 1 tablespoon
- Cayenne Pepper - to taste
- Garlic - 2 heads
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 200 degrees C.
Step 2
Wash the tomatoes and onions, cut them into 2-4 pieces, and place them in a large bowl.
Step 3
Add cumin, basil, lemon juice, agave syrup, and 3 tablespoons of olive oil. Mix well.
Step 4
Add a pinch of cayenne pepper, salt, and black pepper to taste.
Step 5
Spread the tomatoes and onions on a baking sheet.
Step 6
Wash the garlic, cut the tops off the heads to expose the cloves, and place them on another baking sheet cut side down.
Step 7
Send both baking sheets to the oven. Roast the tomatoes and onions for about 20 minutes, and the garlic for about 30 minutes, until the cloves are soft inside.
Step 8
While the vegetables are roasting, prepare the toasts. Drizzle two slices of whole grain bread with olive oil and place them in the oven for about 7-10 minutes, until the crust is golden.
Step 9
When the vegetables are ready, place the tomatoes, onion, and cloves from one head of garlic in a blender and puree until smooth and creamy. Transfer to a soup bowl, add a bit more black pepper, and a basil leaf for garnish.
Step 10
Serve the soup with the roasted bread toasts, spread with the roasted garlic from the second batch. After roasting, the cloves should be soft enough to spread easily on the toasts with a regular knife.
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