Roast Tomato And Onion Soup
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This can take a little time, but for the flavour alone its worth it and if you do more than you require now i can be used a few days later. I have become a great fan of making soups as they are easy enough and cheap if you work it out.
Cooking Tips:
Serves:
Cook Time:
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Cooking Ingredients:
1.5 lbs Tomatoes halved
6 onions cut into quarters
4 garlic cloves chopped
1 pint chicken stock
2 tablespoons olive oil
Chopped basil
Cooking Method:
1) In a roasting tray place in the olive oil, the tomatoes and garlic and onions and put on the middle self of your oven at a temperature of about 190 c and leave for 30 minutes, keep an eye on it to make sure it doesnt burn, a little black is fine as this will darken the soup.
2) Bring out the roasting tray alow to cool for a few minutes, and then blitz the contents of the roasting tray together with the chicken stock. put the stock in slowly until you get the right consistancy
3) Once blitzed pass the liquid though a sift into a saucepan to remove the pulp. Turn the heat to medium and add basil and season to taste, then bring to a rolling bubble and serve.
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