Roasted tomato soup

Recipe from: 1/23/2003 12:00:00 AM
Ingredients 6
Servings 4
Time

Ingredients

  • 600
    g
    ripe tomatoes, peeled and halved
  • 1
    red onion, peeled and sliced into rings
  • 1
    red pepper, seeded and quartered
  • 2
    sprigs fresh sage
  • 500
    ml
    hot vegetable stock
  • salt and freshly ground black pepper
 

Method

 
Preheat oven to 200 °C and grease an ovenproof dish with olive oil.
Place the tomatoes, onion and pepper in the dish.
Add the sage and drizzle the vegetables with the olive oil.
Oven-roast for 30 minutes or until the vegetable are tender and just begin to brown.
Add the hot stock, stir and return to the oven for another 20 minutes until the vegetables are soft.
Leave to cool for about 10 minutes before processing everything in a food processor until smooth.
Pour into a saucepan, season well with salt and pepper and heat through.
Garnish with fresh sage leaves or toast topped with small chunks of cheese.
 

Read more on: soup  |  roast
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.