Cream of roasted tomato soup

Ideas
4 servings Prep: 25 mins, Cooking: 40 mins
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1.00 kg tomatoes
1.00 garlic — cloves
2.00 onions — medium, quartered
50.00 ml fresh chillies — 573
50.00 ml butter
30.00 ml flour
500.00 ml milk
40.00 ml parmesan cheese — grated
25.00 ml tomato paste
400.00 ml stock — vegetable
25.00 ml fresh basil — shredded
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.