Roasted tomato soup

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4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (6)

600.00 g tomatoes — ripe, peeled and halved
1.00 red onion — peeled, sliced into rings
1.00 red pepper — deseeded and quartered
2.00 sage — fresh
500.00 ml stock — hot, vegetable
0.00 sea salt and freshly ground black pepper
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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.



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