MY HOMEMADE ROASTED TOMATO SOUP!

It's comfort food time.

In this creamy soup recipe, the brightness of the tomatoes contrasts with the mildness of the creamy and cheesy ingredients I have chosen to compose this beautiful all-season creamy soup. Easy and incredibly complex and yet, very mild to the palate. Definitely a must. It's comfort food time!

Enough chitchat! Here is the recipe!

• 10-12 tomatoes, quartered
• 1 onion, sliced
• 3 garlic cloves
• 2 celery sticks, chopped
• 1 1/2 teaspoon salt
• Pepper to taste
• 1 1/2 teaspoon brown sugar
• A drizzle of malt vinegar (or red wine vinegar, or balsamic vinegar)
• 1 tablespoon of nutritional yeast
• 1/2 cup cashew cream (1/2 cup of soaked raw cashews blended in 1/3 cup water or unsweetened soya milk)
• 1 tablespoon of vegetable bouillon
• 3 cups of water

Instructions

  • 1.
    Add all the ingredients up until the red wine vinegar o a tray, mix to combine, and put in the oven at 190℃ (375℉) for 1 hour, mixing the tomatoes halfway through the cooking time.
  • 2.
    Remove the tomatoes from the oven, add them to a pot, add the water, the vegetable bouillon, and let it simmer for 20 minutes. Blend the tomato soup, add the nutritional yeast and the cashew cream, mix to combine, adjust the salt, pepper, and acidity and serve it with a side of cheesy toasts.
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