Wednesday, August 4, 2010

roasted tomato soup

lovely, lip-smacking soup....a bowl of soup packed with vitamin A and all the goodness of vegetables...yummy!

adapted from 101 low-fat feasts book...

3 ripe tomatoes, roughly chopped
1 onion, roughly chopped
2 garlic, roughly chopped
1 carrot, roughly chopped
1 potato, roughly chopped
600ml chicken stock
salt and pepper to taste
2 tbsp olive oil

  • preheat oven to 180 degree Celsius
  • put the chopped vegetables in a pan, sprinkle with olive oil and season with salt and pepper. roast the vegetables in the oven for about 40 min.
  • when ready, pour a little bit of the chicken stock into the pan and scrape the pan and pour the roasted vege into the remaining chicken stock
  • puree the soup till smooth and creamy
  • serve with pasta or crusted bread

No comments: