Oven-roasted tomato soup with citrus and feta cheese cream sauce
Oven-roasted tomato soup with citrus and feta cheese cream sauce
Soup
1.5 kg (12) tomatoes
250 (1.5-2) yellow onions
2 cloves of garlic
2 cm ginger
0.5 pot of thyme
1-2 tbsp liquid honey
6.25 dl water
2 dl white wine
1.5-2 tbsp vegetable stock
0,5 cans of 200 g sun-dried tomatoes (120 g tomato/can)
0.25-0.5 dl balsamic vinegar
1/4 package (10 g) frozen basil
40 g philadelphia
0.5 tbsp sambal oelek
Salt and freshly ground black pepper
Accessories
0,5 packet of feta cheese
0,5 dl creme fraiche
50 g philadelphia cheese
Zest from 0,5 lemon
Roasted chopped pumpkin seeds
Salt and freshly ground black pepper.
Instructions
1. Set the oven to 200 degrees
2. Dice the tomatoes, roughly chop the onion, peel and slice the ginger and cut the garlic cloves into smaller pieces.
3. Distribute in long pans, add thyme sprigs and drizzle with olive oil and honey.
4. Roast in the oven for about 20 minutes, stirring occasionally.
5. Roughly chop the sun-dried tomatoes and fry them in some of the oil from the jar with the basil.
6. Add the water, wine, balsamic vinegar and vegetable stock and bring to the boil.
7. Add the roasted vegetables including the stock.
8. Blend until smooth, add the Philadelphia and sambal oelek and blend some more.
9. Season with salt, white pepper and sambal oelek.