ROASTED CHERRY TOMATO SOUP

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EQUIPMENT:

Sheet Pan
Emulsion Hand Blender
Mixing Bowl
Sauce Pot 

INGREDIENTS:

5 cups cherry tomatoes
1 large shallot | minced
1 teaspoon grapeseed oil
1 teaspoon sea salt
1 tbsp onion powder
1 tbsp fresh basil | chopped plus more for garnish
1 tsp red pepper flakes
cup hemp milk | unsweetened 

DIRECTIONS:

Preheat oven to 400 degrees.

Add tomatoes and shallots to a large mixing bowl and drizzle with grapeseed oil. Toss tomatoes until they are coated in oil, then spread out on a sheet pan.

Place pan in oven and roast for 15-20 minutes or until the tomato skins begin to brown. Then remove from oven.

Add tomatoes to sauce pot. Then add sea salt, onion powder, fresh basil, red pepper flakes and hemp milk.

Use emulsion blender, and blend until smooth.

Add mixture to sauce pot and cook on medium heat for about 10 minutes.

Serve into serving bowls and top with fresh basil.

Enjoy with “Farinata” Chickpea Herb Flat Bread.

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