Roasted cherry tomato soup
- 1 kg of cherry tomatoes
- 4 cloves garlic
- 1 tablespoon olive oil
- 40 cl chicken stock or vegetable
- 1 teaspoon of brown sugar
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Budget Friendly
Preheat the oven to 180 degrees.
Place the tomatoes and the garlic in a large roasting pan. Add the oil and stir to coat.
Roast in the oven for about 50 minutes. Peel the garlic and put the tomatoes in a blender.
Then add the stock and mix everything until liquid. Add the sugar, salt and pepper.
Pour the soup through a strainer to remove seeds and skins.
Reheat if necessary and serve immediately.
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