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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From the Weekend magazine. They say that once you try this pretty soup you will never buy canned tomato soup again! Ingredients:
3 tablespoons extra virgin olive oil |
900 g tomatoes, halved |
2 onions, cut into 8 wedges each |
5 garlic cloves |
1 pinch thyme |
3 stalks lemongrass, bruised and chopped |
2 teaspoons sugar |
700 ml chicken stock or 700 ml vegetable stock |
Directions:
1. Preheat oven to 220.
2. Brush a tablespoons.
3. of oil over the roasting pan.
4. Put in tomatoes, cut-side up.
5. Tuck in onion wedges and garlic.
6. Scatter the lemon grass and sprinkle with sugar.
7. Season with salt and pepper.
8. Drizzle the remaining oil over this.
9. Roast for 50 minutes, stirring after 30 minutes.
10. In a blender/food processor, liquidise the contents of pan, scraping the bottom, together with the stock.
11. Rub through a sieve to remove all the bits.
12. Taste and season if necessary.
13. Serve!
14. For vegetarian use the vegetable stock.
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