CSA member Theresa shared this warming recipe from the blog Cherished by Me. She said she also tossed in some basil, too!
Roasted Tomato and Rosemary Soup
Ingredients
- 500 g Tomatoes quartered
- 3 cloves garlic
- 1 onion chopped
- 1 tbsp oil
- 250 ml vegetable stock
- Leaves of 2 sprigs of rosemary chopped
- 250 ml cold water
- Mixed Seeds to finish optional
Instructions
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Preheat the oven to 200ºC/ Gas Mark 6
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Place the tomatoes, garlic and onion into a roasting tin and drizzle over the oil
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Roast in the oven for 15 minutes, until the tomatoes and soft and starring to caramelize, but not long enough for the onions to go too brown
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Put the roasted vegetables into a large saucepan along with the stock and rosemary and bring to the boil and then simmer gently for 10 minutes
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Remove from the heat and add the cold water (this means it will be cool enough more quickly for you to blend if using a stand blender or food processor but if using a hand blender you can do this carefully in the pan
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Blend the mixture until it’s at the preferred consistency and pour back into the saucepan to reheat
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Serve, and if using, sprinkle with a mixture of seeds such as sunflower, sesame, poppy and pumpkin seeds