Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF
Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys roasted yellow tomato soup, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook vickys roasted yellow tomato soup, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
  1. Make ready 4 tbsp olive oil
  2. Make ready 800 g yellow tomatoes - around 4 large - sliced and deseeded
  3. Take 1 leek, white part only, sliced
  4. Take 1 carrot, diced
  5. Take 1 white potato, chopped
  6. Take 2 cloves garlic, finely chopped
  7. Get 1 bay leaf
  8. Prepare 1 tsp dried basil
  9. Prepare to taste Salt & pepper
  10. Get 720 ml chicken stock or good vegetable stock (3 cups)
  11. Get 120 ml full fat coconut milk (1/2 cup)
Steps to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
  1. Preheat the oven to gas 8 / 230C / 450F and line a roasting tin with foil
  2. Put the tomatoes on the tray, drizzle with 2 tbsp of the oil and sprinkle with a pinch of salt & pepper
  3. Roast for 15 minutes until sizzling and turning golden
  4. 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
  5. Transfer the roasted tomatoes with their juices to the soup pan, adding the stock and basil
  6. Bring to the boil then simmer for 20 minutes until the vegetables are all cooked through
  7. Remove the bay leaf, puree the rest smooth and stir in the coconut milk
  8. Season to taste with the salt & pepper then serve immediately
  9. Delicious served with crusty bread

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