Yeung Man Cooking | Everyone will LOVE this recipe guaranteed! @YEUNGMANCOOKING | Uploaded January 2024 | Updated October 2024, 1 hour ago.
PLANNING ON GETTING A VITAMIX? CONSIDER USING OUR AFFLIATE LINKS HERE:
US Website: tkqlhce.com/click-101064349-13567952
CAN Website: kqzyfj.com/click-101064349-13567947
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A COZY AF ROASTED TOMATO SOUP RECIPE FROM SCRATCH TODAY!
LAY HO MA (how's it going in Cantonese)! This is definitely the recipe to keep you warm and cozy this winter. Join me in this episode and learn how to make a velvety roasted tomato soup recipe today!
CASHEW CREAM INGREDIENTS:
1 1/2 cups cashews
1 1/2 cups water
CASHEW CREAM DIRECTIONS:
1. Blend the cashews and water together in a high powered blender for about 30 seconds (if you do not have a high powered blender, soak the cashews in water overnight)
2. Set the cashew cream aside, no need to wash out the blender
CRISPY GARLIC TOASTIES INGREDIENTS:
1 baguette
drizzle of olive oil
salt and pepper to taste
few pinches dried oregano
1 piece garlic
CRISPY GARLIC TOASTIES DIRECTIONS:
1. Slice the baguette and spread onto a baking tray. Drizzle over some olive oil. Season with salt, pepper, and dried oregano
2. Bake in the oven at 400F for a few minutes or until desired crispiness
3. Grate some garlic onto the toasties and serve
ROASTED TOMATO SOUP INGREDIENTS:
1 bulb garlic
1 + 1 red onion
1 red bell pepper
7 Roma tomatoes
2lb cherry tomatoes
2 tbsp avocado oil
pinch + 2 tsp salt
pepper to taste
few sprigs thyme
1 branch rosemary
3 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp tomato paste
1 tbsp sweet paprika
1 tbsp maple syrup
1 tbsp balsamic glaze
80g cooked beet
handful of fresh basil
2 cups vegetable stock
ROASTED TOMATO SOUP DIRECTIONS:
1. Preheat the oven to 400F
2. Crush and peel the bulb of garlic and spread onto a baking tray. Chop 1 red onion in half, then into quarters, and add to the baking tray. Chop the red bell pepper into roughly the same size as the red onion and add to the baking tray. Slice the Roma tomatoes in half, then into quarters, and add to the baking tray. Add the cherry tomatoes onto the baking tray
3. Drizzle over about 2 tbsp of avocado oil. Season with a generous pinch of salt and pepper to taste. Add the thyme and rosemary and mix to coat. Bury the thyme and rosemary underneath the veggies and bake in the oven for 1hr to 1hr and 10mins
4. About 10mins before the veggies are done roasting, start prepping the rest of the soup by dicing the other red onion
5. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for a few minutes. Add the tomato paste, sweet paprika, 2 tsp salt, maple syrup, balsamic glaze. Stir and cook for about 1min. Add the cooked beet and stir
6. When the veggies are done roasting, set some aside for garnish. Remove the leaves from the herbs and discard the branches. Then, carefully transfer the veggies into the pot. Add a handful of fresh basil (save a little for garnish) and give the pot a good stir. Add the vegetable stock, stir, and bring to a boil
7. Carefully transfer the soup to the blender. Blend on high until completely smooth, then transfer back into the pot. Add 1/3 cup of cashew cream and stir
8. Plate the soup and garnish with some roasted veggies, fresh basil, fresh cracked pepper, and a drizzle of cashew cream
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/HpZUYAm4msk
PLANNING ON GETTING A VITAMIX? CONSIDER USING OUR AFFLIATE LINKS HERE:
US Website: tkqlhce.com/click-101064349-13567952
CAN Website: kqzyfj.com/click-101064349-13567947
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A COZY AF ROASTED TOMATO SOUP RECIPE FROM SCRATCH TODAY!
LAY HO MA (how's it going in Cantonese)! This is definitely the recipe to keep you warm and cozy this winter. Join me in this episode and learn how to make a velvety roasted tomato soup recipe today!
CASHEW CREAM INGREDIENTS:
1 1/2 cups cashews
1 1/2 cups water
CASHEW CREAM DIRECTIONS:
1. Blend the cashews and water together in a high powered blender for about 30 seconds (if you do not have a high powered blender, soak the cashews in water overnight)
2. Set the cashew cream aside, no need to wash out the blender
CRISPY GARLIC TOASTIES INGREDIENTS:
1 baguette
drizzle of olive oil
salt and pepper to taste
few pinches dried oregano
1 piece garlic
CRISPY GARLIC TOASTIES DIRECTIONS:
1. Slice the baguette and spread onto a baking tray. Drizzle over some olive oil. Season with salt, pepper, and dried oregano
2. Bake in the oven at 400F for a few minutes or until desired crispiness
3. Grate some garlic onto the toasties and serve
ROASTED TOMATO SOUP INGREDIENTS:
1 bulb garlic
1 + 1 red onion
1 red bell pepper
7 Roma tomatoes
2lb cherry tomatoes
2 tbsp avocado oil
pinch + 2 tsp salt
pepper to taste
few sprigs thyme
1 branch rosemary
3 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp tomato paste
1 tbsp sweet paprika
1 tbsp maple syrup
1 tbsp balsamic glaze
80g cooked beet
handful of fresh basil
2 cups vegetable stock
ROASTED TOMATO SOUP DIRECTIONS:
1. Preheat the oven to 400F
2. Crush and peel the bulb of garlic and spread onto a baking tray. Chop 1 red onion in half, then into quarters, and add to the baking tray. Chop the red bell pepper into roughly the same size as the red onion and add to the baking tray. Slice the Roma tomatoes in half, then into quarters, and add to the baking tray. Add the cherry tomatoes onto the baking tray
3. Drizzle over about 2 tbsp of avocado oil. Season with a generous pinch of salt and pepper to taste. Add the thyme and rosemary and mix to coat. Bury the thyme and rosemary underneath the veggies and bake in the oven for 1hr to 1hr and 10mins
4. About 10mins before the veggies are done roasting, start prepping the rest of the soup by dicing the other red onion
5. Heat up a stock pot to medium heat. Add the chili oil followed by the red onions. Sauté for a few minutes. Add the tomato paste, sweet paprika, 2 tsp salt, maple syrup, balsamic glaze. Stir and cook for about 1min. Add the cooked beet and stir
6. When the veggies are done roasting, set some aside for garnish. Remove the leaves from the herbs and discard the branches. Then, carefully transfer the veggies into the pot. Add a handful of fresh basil (save a little for garnish) and give the pot a good stir. Add the vegetable stock, stir, and bring to a boil
7. Carefully transfer the soup to the blender. Blend on high until completely smooth, then transfer back into the pot. Add 1/3 cup of cashew cream and stir
8. Plate the soup and garnish with some roasted veggies, fresh basil, fresh cracked pepper, and a drizzle of cashew cream
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/HpZUYAm4msk
