I looooooove this soup. It's creamy, delicious and so easy to make. I'm using the vegetable stock I posted yesterday and I used coconut milk (it makes soups extra creamy) but you can use any non dairy milk you like. Depending on the consistency you like you can add water at the end and don't forget to season with salt & pepper! ⠀
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Here it is: ⠀
- 800 grams tomatoes (chopped big)⠀
- 2 garlic cloves, skins off ⠀
- 3 tbs olive oil⠀
- 1 tbs dried basil ⠀
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Mix it all together & roast in the oven for 45 mins. ⠀
Scrape what's in the pan into a blender (the little black bits give the soup big flavour)...then add: ⠀
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- 250 ml of vegetable stock ⠀
- 150 ml coconut milk ⠀
- season with salt & pepper ⠀
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I garnished it with seeds (pumpkin, sunflower & sesame, thanks @bodyblocks for this idea) ...I overdid it as you can see from the pic but I couldn't help myself :) ⠀