Chunky Roasted Tomato and Butternut Soup | Chef's Complements
Oven-roasted butternut and bella tomatoes finished on the stovetop in a round casserole meld together to form a rich, hearty soup.
Ingredients
- 2 medium butternuts, peeled and cubed
- 400g Rosa tomatoes, halved
- olive oil
- 1 red onion, roughly chopped
- 2 cloves of garlic, crushed
- 2 sprigs of thyme
- 500ml vegetable stock
- salt and pepper to taste
- roasted pumpkin seeds
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