Cream of roasted tomato soup

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 11
Servings 4
Time 25 min

Ingredients

  • 1
    kg
    fresh tomatoes
  • 1
    small bulb garlic
  • 2
    medium onions, quartered
  • 50
    ml
    olive oil
  • 50
    ml
    butter
  • 30
    ml
    flour
  • 500
    ml
    milk
  • 40
    ml
    grated Parmesan cheese
  • 25
    ml
    tomato paste
  • 400
    ml
    vegetable stock
  • 25
    ml
    freshly shredded basil
 

Method

40 min
 
Preheat oven to 200 ºC. Cut tomatoes in half. Slice top off garlic bulb. Place garlic, onions and tomatoes on a baking tray and drizzle with the olive oil. Roast in the oven for 20-30 minutes. Transfer tomatoes and onions to a blender. Squeeze garlic cloves out of the shells and add to the blender. Blend until smooth. Heat butter in a saucepan. Add flour, then add milk gradually, stirring continuously until thickened. Stir in Parmesan cheese. Add tomato mixture, tomato paste and stock. Bring to the boil. Reduce heat, add basil and simmer for 5 minutes. Season to taste, then serve with garlic or herb melba toast. Serves 4.
 

Read more on: soup
 

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