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Roasted Tomato Soup

For Soup

Vetegetables

vine tomatoes 600 g
red peppers 2 pc
white onions 1.5 pc
red chilli 1 pc
garlic 1 bulb
olive oil
sea salt & pepper

Liquid

hot veg stock 300 ml
double cream 150 ml

Garnish

fresh basil leaves
pesto oil

For Bread

Ingredient

thick white bread
caramelised onion chutney
grated mature cheddar cheese
olive oil
butter

Directions

  • Chop up veg and roast with oil and seasoning at 180c for 1 hour 

  • Blend with stock and cream then season to taste

  • Garnish with basil leaves and pesto oil

  • Smother bread with chutney and load up with cheese then fry on both sides in butter

Principles

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Notes

  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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