Roasted Tomato Soup

• porções: 6
• tempo ativo: 15 minutes
• tempo total: 1 hour 15 minutes

Ingredientes

1kg assorted tomatoes

2 red onions, quartered

4 cloves garlic, unpeeled

3 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

1/2 cup red lentils

Leaves of 3 sprigs fresh thyme

Leaves of 3 sprigs fresh basil

1½ cups (350 ml) warm vegetable broth

Salt and freshly ground pepper

Instruções

1. Preheat the oven to 160°C.

2. Rinse the tomatoes, cut them in half, and set on a rimmed baking sheet with the cut side up.

3. Place the onions on the baking sheet, then crush the garlic cloves with the flat side of a chef's knife and scatter them around the tomatoes and onions.

4. Drizzle with the olive oil and balsamic vinegar, sprinkle with the sugar and thyme leaves, and season with salt and pepper. Roast for 50 minutes, then turn on the broiler and cook for an additional 5-10 minutes, until the tomatoes and onions are lightly charred and caramelized.

5. Remove the skin from the garlic cloves and place in a blender with the tomatoes, onions, any pan juices, and the basil. Process until smooth, adding the warm broth in two or three stages, until the soup reaches your preferred consistency. Serve warm or cold.

Notas

Miss Maggie’s Kitchen 88

CHANGES: Lentils added / sugar removed