LOVE APPLE SOUP πŸ…


Ingredients:
2 kg tomatoes

Olive oil, approximately 4 tbs

1 onion, diced (small pieces)

1 carrot, diced (small pieces)

4 cloves garlic, diced

2 tbsp tomato paste

1 litre vegetable broth

1/4 tsp chilli powder

3 bay leaves

3/4 cup red wine

A pinch of parsley

Salt and pepper to taste

Preparation:

Preheat the oven to 350 degrees F.

Cut the tomatoes in half (or quarters if you are using large tomatoes). Place on a baking tray. Drizzle with olive oil before roasting for 15 minutes.

In a soup pan with a little bit of oil, cook the onion, carrot and garlic for 5 minutes at medium heat.

Add the vegetable broth and tomato paste and simmer for 10 minutes.

Add the red wine, bay leaves and chilli powder. Simmer for a further 10 minutes before removing the bay leaves.

Add the roasted tomatoes and their juice.

In a blender, blend the soup until smooth and run through a strainer. Discard the tomato skin and seeds.

Reheat gently in the soup pan and add salt and pepper. Serve and sprinkle a little bit of parsley.

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