RECIPE
Ingredients:
For the tomato soup:
2 lbs cherry tomatoes
2 whole bulbs of garlic, tops sliced off
1 large red onion, finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil, divided
4 large sprigs of thyme, leaves picked off
Sea salt and freshly ground black pepper
2 tbsp tomato puree
3 cups vegetable stock
1/4 cup heavy cream
Pesto, to serve
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