Roasted Tomato Soup
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4 persons -
50 min
Ingredients 4
- 8 tomatoes
- 3 white onions
- 3 cloves of garlic
- 3 celery sticks
- 1 tbsp liquid vegan broth
- 100 ml Provamel Soya Drink Unsweetend
- Handful of fresh basil leaves
preparation 50 min
- Preheat the oven to 200°C
- Slice the tomatoes, onion and garlic. Chop the celery into large chunks. Cover a baking tray with baking paper and spread the veggies over it; Drizzle with olive oil, season with pepper and salt and roast in the oven for 30 minutes.
- Transfer to a cooking pot. Add enough water to cover the vegetables and pour in the liquid broth. Bring to the boil, simmer briefly and then take from the heat.
- Blend the soup until it’s silky smooth ( a hand blender is perfect for this). Stir in the Provamel Soya drink and season with pepper and salt to taste. Serve with roughly torn basil leaves for a fragrant finish.
