How to Make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF Award-winning

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

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Composition for Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:

  1. Give 4 tbsp – olive oil.
  2. Prepare 800 g for yellow tomatoes – around 4 large – sliced and deseeded.
  3. Prepare 1 – leek, white part only, sliced.
  4. Require 1 carrot, diced.
  5. You need 1 white potato, chopped.
  6. Require 2 cloves for garlic, finely chopped.
  7. Need 1 bay leaf.
  8. You need 1 tsp of dried basil.
  9. Need to taste for Salt & pepper.
  10. Prepare 720 ml chicken stock or good vegetable stock (3 cups).
  11. Provide 120 ml – full fat coconut milk (1/2 cup).

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

  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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