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Today I’ve prepared for you a wonderful Tomato Soup that is sure to warm you up on these cold autumn days. Tomatoes are often used to make cold summer soups like gazpacho or Salmorejo but hot tomato soups I feel are often forgotten and are just as delightful. If you’ve never tried a hot tomato soup then now is your chance.
What I like most about this particular soup is the flavor it has from roasting the ingredients in the oven first.
Roasting the tomatoes, with the peppers and garlic gives it a caramelized touch, while at the same time giving your home an irresistible aroma.
The best-cooked Tomatoes with Olive oil
Did you know that you can only get all the benefits tomatoes have to offer if you cook them? This is because the strength of tomatoes lie in a natural antioxidant called lycopene which is great for fighting off cardiovascular diseases and it also contains important anticarcinogenic properties. According to several studies, the antioxidant potential of lycopene is intensified when tomatoes are cooked. For every 100 grams of raw tomato, we can get 2500 mcg of lycopene, however, when cooked it increases to 29000mcg of lycopene, which is 10 times more!
And if we want to benefit from this, even more, the study suggests that it is best to cook them with olive oil, since lycopene is soluble in fats and, therefore, will improve absorption.
Secrets To A Great Tomato Soup
You already know that I love to add a good spoonful of nut spread to my soups. For me, it’s the best way to get that creamy texture, while at the same time adding a unique touch.
Today I chose this Almond Spread, packed with energy along with an array of other great health properties like boosting our immune system or keeping our heart, bones, teeth, and brain healthy.
Lastly, I wanted to be a little extra and give this a true chef’s touch by throwing in a handful of Kale Chips for a crunchy effect. Not only that but it is a flavorful snack, high in protein and fiber.
Roasted Tomato Soup With A Touch of Almonds
Place the tomatoes, peppers, and unpeeled garlic cloves on a baking sheet.
Drizzle them with olive oil and massage them with your hands so that it the olive oil is absorbed well.
Put in the oven ( preheated) and after 10 minutes remove the garlic cloves. Leave the rest for another 20-30 minutes, until everything is soft.
Peel the garlic and set it aside.
Chop up the onion and then sauté them in a saucepan.
Once the onion is transparent, add in the garlic, Almond spread, salt, pepper, cumin, fresh herbs, and a little more water (this will depend if you like your soup more or less creamy).
Let it simmer for a couple more minutes and whisk well.
Garnish with Kale Chips.