Meatless supper tonight was corn on the cob and this delicious creamy roasted tomato soup ❤️❤️ they cleared the deck👍👍
Ingredients:
9 x medium Roma tomatoes sliced lengthways
3 x 200 g punnets cherry tomatoes halved
8 cloves whole garlic smashed with a knife
Method:
Sprinkle tomatoes with 2 tsp sugar, salt lightly, black pepper and drizzle with olive oil.
Place above ingredients in a baking tray and roast in preheated oven 200 C for 25 mins until the tomatoes are charred on the edges. Remove & set aside
In a large saucepan add 2 tbsp olive oil.
Add 1 large chopped onion, 1 chopped red pepper, 2 potatoes cubed. Sauté for 7 mins until the onions are tender.
Add 3 tbsp tomato paste and stir through. Add 4 cups vegetable stock (Knorr stock pot) and bring to boil. Simmer
on low heat for 15 mins or until potatoes are done.
Add tomatoes & garlic from oven (I remove the skins) and 2 cups basil leaves roughly torn. Simmer for 3 mins. Adjust for salt.
Blend soup with a stick blender. Serve with cheesy crusty bread, shaved Parmesan cheese and a dash of fresh cream. Serves 4.
Recipe credit: Cafe Delites
Prepared, tried and tested by: Gail Haselsteiner‎