Tomato And Rosemary Soup With Cashewgurt
1 cup Unsweetened, plain Cashewgurt
2 Tbsp. Olive oil
12 Plum Tomatoes, halves
1 large Sweet Onion, coarsely chopped
4 Garlic Cloves
Salt and Pepper
2 cups Vegetable Stock
1 Tbsp. Pesto or 1/4 cup shredded Basil leaves
Preheat oven 425 ° F
1. Combine olive oil, tomatoes, onions, garlic and salt and pepper in a bowl and toss well to coat.
2. Transfer to a sheet pan and oven roast for 25 minutes, or until browned.
3. Place tomato mixture, veg stock in a soup pot and bring to a boil. Reduce heat and simmer 5 minutes.
4. Puree soup w/ yogurt.
5. Add basil or pesto.
Don’t forget the croutons!
Cube 3 slices of sourdough and toasted in a pan with olive oil, salt, pepper, and rosemary.