Roasted Tomato Soup
- serving for 3-4
- 1.5 hours
- oven, pan, blender
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