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Ingredients
Tomato, roma
Garlic, raw
Apricots, canned, heavy syrup, drained
Onion rings, breaded, par fried, frozen, prepared, heated in oven
Vegetable broth, ready-to-use
Oil, olive, extra virgin
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Instructions
Halve tomatoes and place cut-side up on a baking tray with garlic cloves. Drizzle with olive oil, season, and roast at 200°C for 40 minutes.
Sauté onion in a large pot until soft. Add roasted tomatoes and garlic.
Pour in vegetable stock and simmer for 10 minutes.
Blend until smooth. Stir in cream and season to taste.
Serve with crusty bread and a swirl of cream.
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