Roasted Beetroot & Tomato Soup

• 3 large beets
• 3 tomato
• 1 tablespoon tomato puree
• 200 milliliters cream
• 1 red onion
• 2 tablespoons olive oil
• 1 teaspoon nutmeg
• salt&pepper
• 1 tablespoon caraway seeds
• mozzarella cheese

1. Roast the beets in the oven, skin on at 180C for 45-50 minutes.When soft, peel and cut into cubes.
2. Add olive oil in a pan add the cubed onions sweat them, add the beets , cubed tomatoes and the tomatoe puree melted in a glass of water. Add salt, pepper, nutmeg and the caraway seeds. Stir and simmer for 5-10 minutes.
3. Blend everything add the cream and simmer for 5-10 minutes. Adjust seasoning.
4. Pour the soup in serving bowls add the cheese on top and grill under a salamander or oven .

beets, tomato, tomato puree, milliliters cream, red onion, olive oil, nutmeg, saltamppepper, caraway seeds, mozzarella cheese

Taken from food52.com/recipes/65496-roasted-beetroot-tomato-soup (may not work)