Recipe: Appetizing Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF

Recipe: Appetizing Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF Delicious, fresh and tasty.

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You can cook Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF

1. You need 4 tbsp of olive oil.

2. Prepare 800 g of yellow tomatoes - around 4 large - sliced and deseeded.

3. It’s 1 of leek, white part only, sliced.

4. It’s 1 of carrot, diced.

5. Prepare 1 of white potato, chopped.

6. It’s 2 cloves of garlic, finely chopped.

7. It’s 1 of bay leaf.

8. It’s 1 tsp of dried basil.

9. You need to taste of Salt & pepper.

10. It’s 720 ml of chicken stock or good vegetable stock (3 cups).

11. It’s 120 ml of full fat coconut milk (1/2 cup).

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Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF instructions

1. Preheat the oven to gas 8 / 230C / 450F and line a roasting tin with foil.

2. Put the tomatoes on the tray, drizzle with 2 tbsp of the oil and sprinkle with a pinch of salt & pepper.

3. Roast for 15 minutes until sizzling and turning golden.

4. Meanwhile heat the remaining 2 tbsp oil in a soup pan and gently fry the leek, carrot, potato and garlic for 10 minutes until softening.

5. Transfer the roasted tomatoes with their juices to the soup pan, adding the stock and basil.

6. Bring to the boil then simmer for 20 minutes until the vegetables are all cooked through.

7. Remove the bay leaf, puree the rest smooth and stir in the coconut milk.

8. Season to taste with the salt & pepper then serve immediately.

9. Delicious served with crusty bread.

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