Tomato Soup | ExpatWomanFood.com
 
 

Posted on

17 September 2012

by

ewfood

Tomato Soup

Ingredients

3 lb. ripe tomatoes, quartered
a generous glug of olive oil for roasting
salt & pepper
1 oz. butter
½ tsp. chili flakes or chili powder (optional)
2 onions, finely chopped
5 cloves garlic, minced
32 fl oz. vegetable stock
1 tin chopped tomatoes
12 oz. fresh basil
2 oz. fresh thyme
Cooks Note

Preheat the oven to 220C; in a bowl mix the tomatoes with salt, pepper and a generous glug of olive oil; spread evenly on a baking tray and bake for 40 minutes; while the tomatoes are baking met the butter with some olive oil; sauté the onion, garlic and chili flakes (if using) until the onions have browned; Add the can of tomatoes, herbs, vegetable stock and the roasted tomatoes; bring to boil and reduce to a simmer; Simmer for 40minutes; Puree the soup and season to taste; serve hot.

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