Cream of string beans with roasted tomatoes and potatoes

One ingredient and one good soup...

Cream of string beans with roasted tomatoes and potatoes
by Gray Apron
time: 20 min

ingredients
soup
1 kg (2 lbs) string beans, ends removed
1 teaspoons salt
1/2 teaspoon thyme
freshly ground black pepper to taste
garnish
young potatoes, sliced thin
cherry tomatoes, poked with a fork
salt and olive oil

instructions
Roast tomatoes and potatoes (drizzled with oil with a couple of pinches of course salt) in 230C/450F oven for 20 minutes.

Cook beans in 4 - 5 cups salted water and thyme for 5 minutes. Using a good blender, blend beans with about half the cooking water till smooth. Adjust seasoning and serve with roasted veggies.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES

• when blending beans, add water gradually, starting with the minimum;
• this way you'll be able to reach the desired thickness;
• I like my soups on a thick side and make them a full meal instead of a fist course;
• I have never blended string beans and was very curious about the flavor; 
• I added minimum spicing and no additional vegetables, just to see what those beans can do;
• to our surprise, they turned into a delicate and delicious soup, just with a subtle taste from the beans which was hard to guess anyway...