Roast Tomato and Carrot Soup
Roast Tomato and Carrot Soup
Roast Tomato and Carrot Soup
Serves 4
Preparation time: 30 mins
Cooking time: 10 mins
Serves 4
Preparation time: 30 mins
Cooking time: 10 mins
This is a soup that has a surprisingly deep flavour, so simple and easy to prepare
and if cooking for more than 4, simply double the recipe - there won't be much left!
Ingredients:
30g/1oz butter
1 onion, chopped into quarters
6 carrots, peeled and cut into batons
6 tomatoes, cut into quarters
725 ml / 1¼ pints of chicken stock
Salt and freshly ground black pepper
To Garnish
Crème fraiche
Fresh chopped parsley
AND THIS IS WHAT YOU DO……………
- Heat the oven to 200˚C.
- Place the vegetables in a roasting pan, drizzle with some olive oil and seasoning.
- Cook in the oven for about 30 mins, or until you can easily insert a knife into the carrots.
- Remove from the oven and tip all the roasted vegetables into a large pot, add stock, bring to the boil, then simmer for 5 - 10 minutes.
- Season to taste and allow to cool slightly.
- Whizz the soup in a blender and pass it through a sieve to give a smooth texture, then return to the pan, reheat and stir through a little crème fraiche.