Roasted tomato and cumin soup
Soup of tomatoes and onion roasted with cumin, served with sheep's milk yoghurt.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 150 g onions
- 1 kg tomatoes
- 100 g sheep's milk yoghurt
- 3 g ground cumin
- 300 ml water
- 25 ml olive oil
Preparation
Preheat the oven to 200 degrees Celsius. Wash and quarter the tomatoes. Peel and quarter the onion.
150 g onions1 kg tomatoes- oven
- knife
Put the vegetables in a baking dish with the cumin and oil. Roast for 25 minutes until the tomatoes are meltingly soft.
3 g ground cumin25 ml olive oil- baking dish
- oven
Pour the vegetables and their juices into a saucepan. Add the 300 ml of water and heat for 5 minutes, then blend. Serve with the yoghurt divided between the bowls.
100 g sheep's milk yoghurt300 ml water- saucepan
- blender
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration