A delicious soup made with roasted tomatoes, garlic and onions to give it a wonderful aroma and depth of flavor. Tasty hot or chilled.
Ingredients:
450g Ripe Tomatoes, halved ( I like to use a variety of colours)
1 Large Red Onion, sliced
2 Garlic Cloves, bashed by the side of a knife
1 Tablespoon Olive Oil
5 Cups Vegetable Stock
Pinch of Sugar
Fresh Basil and crusty bread to serve
Method:
Preheat oven to 190'c. Line a baking tray with baking paper. Spread out tomatoes, onion and garlic in the tray and drizzle with olive oil. Roast for 40mins. Put vegies into a food processor with 250mls of stock and process until pureed. Strain through a fine sieve into a large saucepan, add remaining stock, a pinch of sugar and a pinch of salt. Bring to the boil and serve. Best served with some basil leaves and a nice warm slice of crusty bread.
450g Ripe Tomatoes, halved ( I like to use a variety of colours)
1 Large Red Onion, sliced
2 Garlic Cloves, bashed by the side of a knife
1 Tablespoon Olive Oil
5 Cups Vegetable Stock
Pinch of Sugar
Fresh Basil and crusty bread to serve
Method:
Preheat oven to 190'c. Line a baking tray with baking paper. Spread out tomatoes, onion and garlic in the tray and drizzle with olive oil. Roast for 40mins. Put vegies into a food processor with 250mls of stock and process until pureed. Strain through a fine sieve into a large saucepan, add remaining stock, a pinch of sugar and a pinch of salt. Bring to the boil and serve. Best served with some basil leaves and a nice warm slice of crusty bread.
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