Rooibos Infused Tomato Soup

Ingredients:

• Olive oil
• 8 large ripe tomatoes
• 2 onions, quartered
• 3 garlic cloves
• 480ml brewed rooibos tea (2 cups)
• Salt and pepper, to taste
• 120ml cream (½ cup)
• 35g parmesan cheese, freshly grated (⅓ cup)

Method:

1. Preheat the oven to 180°C.
2. Place the tomatoes, onions, and garlic in a roasting tray. Drizzle with olive oil and roast until the tomatoes are soft and the garlic is fragrant, about 25–30 minutes.
3. Allow the vegetables to cool slightly. Squeeze the roasted garlic out of its skins.
4. Add the roasted vegetables and brewed rooibos tea to a blender and blend until smooth.
5. Pour the blended mixture into a pot over medium heat. Stir in the cream and season with salt and pepper. Warm through gently without boiling.
6. Serve warm and top with freshly grated parmesan.