Ingredients
- 1kg of cherry tomatoes, sliced in half
- 8 shallots, sliced (or one large red onion)
- 2 garlic cloves, sliced
- a few springs of basil (or rosemary)
- 3 tbsp butter
- a generous pinch of thyme and oregano
- 1 cup cashews (soaked in water overnight in the fridge)
- 1 vegetable stock cube
- 2 cups boiled water
- 2 tbsp tomato paste
- sea salt & freshly ground pepper, to taste
- 2 cups kale, finely chopped
- olive oil
- lemon juice
Method
In a baking dish lined with pre-soaked parchment paper place tomatoes, onion, garlic, salt, pepper, and herbs. Roast at 160°C (fan oven) for 30-40 min. Reduce oven heat to 100°C and bake for another 30 minutes at least. The desired consistency of the tomatoes is a softening and slight dehydration. Place cashews in a powerful blender, and add the tomatoes and their juices. Place stock cube, salt, water, and tomato paste and blend for 2-3 minutes or until a creamy homogeneous mixture is achieved.
Serve this with a side salad – I used kale in a lemon-olive oil dressing this time. This soup calls for a crunchy slice of bread to accompany it or a slice of homemade garlic bread – even better if you ask me. The recipe for garlic bread will come in due course!
