I am big soup fan and I think soups are not getting enough attention out there. But when it comes to tomato soup, I am very very very picky. Usually it is too sour or simply too sweet. Especially when you order them in a restaurant. They put sugar in it, I don’t even want to mention the flour they use to thicken the soup. As we are in tomato season, the only logical soup is tomato soup. Not any tomato soup, a roasted tomato soup.
All the fresh ingredients roasted, garlic-carrot-onion-sweet juicy warm cherry tomatoes. I have goosebumps just writing this. With roasting you will get all those flavors out and mixed. Still not convinced? Together with soup you get a bonus, crispy toasted cheese toast with pesto to dip in. If that is not enough, you have a problem!
This roasted tomato soup is a perfect summer appetizer or in my case main course and a dessert (amount I ate….)
I really recommend to take the extra mile and to roast the tomatoes along with whole (smashed) garlic cloves on a sheet pan until they’re soft. This natural flavour is incomparable to canned tomatoes and sweetened naturally with their own juices, develops a natural flavour incomparable to canned soup.
Roasted Tomato Soup
- 1 kg Cherry Tomatoes
- 2 pcs Carrots big ones
- 1 pcs Purple Onion
- 3 pcs Garlic Cloves
- BeastFeast Pesto
- Ciabatta Bread
- Cheddar Cheese
- Handful fresh basil
- Salt & Pepper to taste
- Preheat the oven on 160 °C and prepare baking tray
- Wash cherry tomatoes, peel and cut each carrot on 4 pieces, peel and roughly chop the onion, peel garlic cloves
- Place all the vegies on baking tray, drizzle over olive oil and sprinkle with salt and pepper. Put the tray in the oven and bake for 20-30 minutes (until tomatoes opened and spread the juice)
- Once veggies are roasted leave them aside just to cool down for few minutes
- In the meantime, high up oven heat on 200 °C - place bread slices on another baking tray (covered with baking sheet), put the cheese on each 2nd slice and place the tray in the oven. Watch carefully and take it out when bread is light golden, spread BeastFeast pesto on a slice without cheese and put it over cheese slice. Place all together again to the oven for 2-3 minutes (until crispy, toasted and golden)
- While cheese toast is baking, place all the veggies into food processor. Add few fresh basil leaves, coconut milk and mix all together until gets creamy (add salt and pepper if needed)
- Serve the soup with a drizzle of BeastFeast pesto on top with cheese toast on the side. Best way to enjoy the full taste is to dip the toast into the soup!
- Enjoy your BeastFeast!