Drinking soup in winter is very fun. Try this creamy roasted tomato soup recipe made of tomatoes and paprika, which will be liked by everyone. This Continental Appetizer Recipe is perfect to serve before dinner. Decorating with cashew nuts, this delicious soup is easy and extremely tasty to make recipes.

600 grams of tomatoes

4 teaspoons refined oil

100 ml veg stock

1/2 teaspoon ground black pepper

3 chopped, peeled garlic

2 1/2 teaspoon cashew

1/2 teaspoon sea salt

1 pinch of paprikacharan 1

Heat a large pan on medium heat. Add chopped tomatoes, garlic and oil. Sprinkle some salt and pepper. Cook for 30 minutes, keep stirring in between.

Step 2

Add cashew nuts and cook for 15 to 20 minutes or until tomatoes soft, pulled and slightly burnt. Stir well and scrape the tomatoes sticking down.

step 3

Add vegetable stock and boil for 30 seconds. Put it in the blender and make a well puree. Sieve in a clean, sterilize container.

step 4

Just before serving, heat the soup and insert it into separate serving bowls. If the soup is too thick, you can also add some water.

Step 5

Garnish with some cashews. If you want, sprinkle some salt and pepper powder.