Roasted tomato soup

Name: Roasted tomato soup
Total time: 7200 s
Yield: 6 bowls
Cuisine: South African
Ingredients: 8 large tomatoes cut into 4; 1 large onion; 1 large carrot chopped; 1 clove garlic; 3 cups water; Handful fresh basil; 2 tablespoon dried thyme; 2 tablespoon sugar; 3 tablespoons salt; 1/4 cup olive oil; To taste ground black pepper; 250 ml fresh cream

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

This is my go to soup. It's inexpensive, tasty and simple to make #soupchallenge

Wine Snob V @LadySnob_V

Randburg, Gauteng, South Africa

This is my go to soup. It's inexpensive, tasty and simple to make #soupchallenge

Saved

Ingredients

2 hours

6 bowls

8large tomatoes cut into 4
1large onion
1large carrot chopped
1 clovegarlic
3 cupswater
Handfulfresh basil
2 tablespoondried thyme
2 tablespoonsugar
3 tablespoonssalt
1/4 cupolive oil
To tasteground black pepper
250 mlfresh cream

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Steps

2 hours

1

Pre heat and oven to 200 degrees Celsius. While doing that place the chopped tomato on a oven safe pan and drizzle olive oil on and add salt and pepper. Place in the oven for 40-55 minutes until they start to crisp on the sides.
2

In a pressure cooker or large pot, put the tomato, garlic, onion, carrot and about 80% of the fresh basil in the pot with the water and cook on hight for 60 minutes
3

Use a hand stick blender to blend all the ingredients. Add in the rest of the dried spices and cream and leave to simmer for about 10 minutes before serving
4

Garnish with more fresh bail and a dallop of cream and serve