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Roasted tomato soup

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


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


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


Pasta e Piselli

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