Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys roasted yellow tomato soup, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few ingredients. You can have vickys roasted yellow tomato soup, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
- Prepare 4 tbsp olive oil
- Take 800 g yellow tomatoes - around 4 large - sliced and deseeded
- Prepare 1 leek, white part only, sliced
- Get 1 carrot, diced
- Take 1 white potato, chopped
- Prepare 2 cloves garlic, finely chopped
- Prepare 1 bay leaf
- Get 1 tsp dried basil
- Get to taste Salt & pepper
- Make ready 720 ml chicken stock or good vegetable stock (3 cups)
- Make ready 120 ml full fat coconut milk (1/2 cup)
Recipe: Yummy Baked garlic chicken with roasted veg and Easiest Way to Prepare Yummy Roasted Tomato And Pepper Soup. How to Make Perfect Tomato Salmon Pasta. Note: I followed Leibowitz's directions for roasting tomatoes almost. This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well!
Instructions to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
- Preheat the oven to gas 8 / 230C / 450F and line a roasting tin with foil
- Put the tomatoes on the tray, drizzle with 2 tbsp of the oil and sprinkle with a pinch of salt & pepper
- Roast for 15 minutes until sizzling and turning golden
- Meanwhile heat the remaining 2 tbsp oil in a soup pan and gently fry the leek, carrot, potato and garlic for 10 minutes until softening
- Transfer the roasted tomatoes with their juices to the soup pan, adding the stock and basil
- Bring to the boil then simmer for 20 minutes until the vegetables are all cooked through
- Remove the bay leaf, puree the rest smooth and stir in the coconut milk
- Season to taste with the salt & pepper then serve immediately
- Delicious served with crusty bread
Note: I followed Leibowitz's directions for roasting tomatoes almost. This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins! Another option is to omit the butter entirely from. Tomato Soup Vegetable Soup Soup Tomato Roasted Tomato Roasted Vegetable Roasting American Onion Recipes Dairy Recipes.
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