TOMATO SOUP
Course: LunchServings
2
servingsPrep time
5
minutesCooking time
40
minutesIngredients
2 punnets cherry tomatoes, whole
2 red peppers
2 big tomatoes, chopped
6 – 8 whole garlic cloves, peeled
2 red onions, chopped
1 tbsp olive oil
Fresh basil
Cream or plain yoghurt
1 cup vegetable stock
Method
- Pre-heat oven at 180c.
- Add tomatoes, peppers, onion and garlic to a roasting tray. Drizzle all with olive oil, add salt & pepper.
- Roast in the oven for 40 – 50 mins. Mix around occasionally, until all veg are cooked & soft.
- Blend all together with a handful of fresh basil, dash of cream/plain yoghurt and 1 cup of vegetable stock. Add extra water & seasoning as needed.