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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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My son would only get a certain brand soup. After to moving to another country and not being able to find it, I started to play around until I found a soup my son would eat. Sorry the seasoning is not exact. If I am using for a dinner party, I use cream instead of milk. I use stock cubes because I am not always able to get chicken stock in a carton or can. Ingredients:
3 lbs cherry tomatoes |
1/2 onion, finely chopped |
olive oil |
1 tablespoon brown sugar |
1 teaspoon dry basil |
ground black pepper |
sea salt |
1 cup milk |
2 chicken stock cubes |
2 cups hot water |
1 dash worcestershire sauce |
Directions:
1. Cut all the tomatoes in half ( I remove the core).
2. chop onion.
3. Place tomatos and onion in a oven proof dish drizzel with oil.
4. Add ground pepper. (I am generous with the pepper.) salt, basil and sugar.
5. cook at 350 for 90 minutes.
6. Remove from oven and leave to cool.
7. Place cooled tomato mix in a blender, blend until smooth.
8. Boil water and 2 cups to stock cubes.
9. Put Tomato mix in a sauce pan.
10. Add milk
11. Add chicken stock.
12. Add dash of woster sauce.
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