Roasted tomato soup
Ingredients
8 large ripe Roma tomatoes
2 large shallots or 1 large onion
2 cloves garlic, peeled and halved
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
NOMU One for All Grinder
1 tsp sugar
2 cups (500ml) hot water
2 tbsp NOMU Vegetable STOCK
CROUTONS:
Glug of NOMU Extra Virgin Olive Oil
Sourdough bread, cut into rough bite-size pieces
Small handful fresh thyme (optional)
NOMU Sea Salt (optional)
Directions
Preheat the oven to 200°C.
Cut the tomatoes in half and remove the stalk and white pith. Place in a roasting tray. Peel and quarter the shallots or onions, separate slightly and add to the roasting tray along with the garlic cloves. Drizzle with Olive Oil, sprinkle with sugar and season well with Salt, Pepper and One
For All.
Place the tray in the oven and allow to roast for about 40 minutes, mixing the contents up once or twice during the cooking time.
Once the tomatoes are soft, lightly browned and caramelized, remove from the oven and pour the contents of the pan into a blender. Combine the boiling water and NOMU STOCK and add to the blender (see Tips). Blend the contents until you have a smooth soup.
To make the croutons, place the cubes of bread into a large heated pan and drizzle with Olive Oil. Toss repeatedly to brown the bread evenly all over, taking care that it does not burn. Add the thyme leaves and toss again. Season with a few grindings of Sea Salt and serve warm scattered over the roasted tomato soup.
Tips: You can add more or less of the prepared Vegetable Stock to the blender depending on your preferred consistency.
To make any variety of roasted vegetable soup, simply substitute the tomatoes with butternut cubes, sweet potato quarters, or any vegetable of your choice. For a bit of a bite, add some NOMU Spanish RUB to the tomatoes before roasting or season the croutons with NOMU Spicy Chilli Grinder.
Ingredients
8 large ripe Roma tomatoes
2 large shallots or 1 large onion
2 cloves garlic, peeled and halved
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
NOMU One for All Grinder
1 tsp sugar
2 cups (500ml) hot water
2 tbsp NOMU Vegetable STOCK
CROUTONS:
Glug of NOMU Extra Virgin Olive Oil
Sourdough bread, cut into rough bite-size pieces
Small handful fresh thyme (optional)
NOMU Sea Salt (optional)
Directions
Preheat the oven to 200°C.
Cut the tomatoes in half and remove the stalk and white pith. Place in a roasting tray. Peel and quarter the shallots or onions, separate slightly and add to the roasting tray along with the garlic cloves. Drizzle with Olive Oil, sprinkle with sugar and season well with Salt, Pepper and One
For All.
Place the tray in the oven and allow to roast for about 40 minutes, mixing the contents up once or twice during the cooking time.
Once the tomatoes are soft, lightly browned and caramelized, remove from the oven and pour the contents of the pan into a blender. Combine the boiling water and NOMU STOCK and add to the blender (see Tips). Blend the contents until you have a smooth soup.
To make the croutons, place the cubes of bread into a large heated pan and drizzle with Olive Oil. Toss repeatedly to brown the bread evenly all over, taking care that it does not burn. Add the thyme leaves and toss again. Season with a few grindings of Sea Salt and serve warm scattered over the roasted tomato soup.
Tips: You can add more or less of the prepared Vegetable Stock to the blender depending on your preferred consistency.
To make any variety of roasted vegetable soup, simply substitute the tomatoes with butternut cubes, sweet potato quarters, or any vegetable of your choice. For a bit of a bite, add some NOMU Spanish RUB to the tomatoes before roasting or season the croutons with NOMU Spicy Chilli Grinder.
Ingredients
8 large ripe Roma tomatoes
2 large shallots or 1 large onion
2 cloves garlic, peeled and halved
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
NOMU One for All Grinder
1 tsp sugar
2 cups (500ml) hot water
2 tbsp NOMU Vegetable STOCK
CROUTONS:
Glug of NOMU Extra Virgin Olive Oil
Sourdough bread, cut into rough bite-size pieces
Small handful fresh thyme (optional)
NOMU Sea Salt (optional)
Directions
Preheat the oven to 200°C.
Cut the tomatoes in half and remove the stalk and white pith. Place in a roasting tray. Peel and quarter the shallots or onions, separate slightly and add to the roasting tray along with the garlic cloves. Drizzle with Olive Oil, sprinkle with sugar and season well with Salt, Pepper and One
For All.
Place the tray in the oven and allow to roast for about 40 minutes, mixing the contents up once or twice during the cooking time.
Once the tomatoes are soft, lightly browned and caramelized, remove from the oven and pour the contents of the pan into a blender. Combine the boiling water and NOMU STOCK and add to the blender (see Tips). Blend the contents until you have a smooth soup.
To make the croutons, place the cubes of bread into a large heated pan and drizzle with Olive Oil. Toss repeatedly to brown the bread evenly all over, taking care that it does not burn. Add the thyme leaves and toss again. Season with a few grindings of Sea Salt and serve warm scattered over the roasted tomato soup.
Tips: You can add more or less of the prepared Vegetable Stock to the blender depending on your preferred consistency.
To make any variety of roasted vegetable soup, simply substitute the tomatoes with butternut cubes, sweet potato quarters, or any vegetable of your choice. For a bit of a bite, add some NOMU Spanish RUB to the tomatoes before roasting or season the croutons with NOMU Spicy Chilli Grinder.
Ingredients
8 large ripe Roma tomatoes
2 large shallots or 1 large onion
2 cloves garlic, peeled and halved
3 tbsp NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
NOMU One for All Grinder
1 tsp sugar
2 cups (500ml) hot water
2 tbsp NOMU Vegetable STOCK
CROUTONS:
Glug of NOMU Extra Virgin Olive Oil
Sourdough bread, cut into rough bite-size pieces
Small handful fresh thyme (optional)
NOMU Sea Salt (optional)
Directions
Preheat the oven to 200°C.
Cut the tomatoes in half and remove the stalk and white pith. Place in a roasting tray. Peel and quarter the shallots or onions, separate slightly and add to the roasting tray along with the garlic cloves. Drizzle with Olive Oil, sprinkle with sugar and season well with Salt, Pepper and One
For All.
Place the tray in the oven and allow to roast for about 40 minutes, mixing the contents up once or twice during the cooking time.
Once the tomatoes are soft, lightly browned and caramelized, remove from the oven and pour the contents of the pan into a blender. Combine the boiling water and NOMU STOCK and add to the blender (see Tips). Blend the contents until you have a smooth soup.
To make the croutons, place the cubes of bread into a large heated pan and drizzle with Olive Oil. Toss repeatedly to brown the bread evenly all over, taking care that it does not burn. Add the thyme leaves and toss again. Season with a few grindings of Sea Salt and serve warm scattered over the roasted tomato soup.
Tips: You can add more or less of the prepared Vegetable Stock to the blender depending on your preferred consistency.
To make any variety of roasted vegetable soup, simply substitute the tomatoes with butternut cubes, sweet potato quarters, or any vegetable of your choice. For a bit of a bite, add some NOMU Spanish RUB to the tomatoes before roasting or season the croutons with NOMU Spicy Chilli Grinder.
