Roast tomato soup by Magnus Nordlander
Based on a recipe from Hugh Fearnley-Whittingstall
Soup might not be the first thing you think of when you think of tomatoes, but perhaps, you should be thinking more along those lines?
Forget what Andy Warhol painted, and make your own tomato soup. Your taste-buds will thank you.
Ingredients for 4 servings
- 2 1/4 pounds of tomatoes, cut in half
- 3 garlic cloves, finely chopped
- 2 tablespoons of olive oil
- salt
- black pepper, freshly ground
- 2 1/8 cups of chicken stock
- 6 2/3 tablespoons of heavy cream
Instructions
Put the tomatoes in a baking dish, and drizzle the olive oil and garlic over them. Salt and pepper the tomatoes. Roast in a 345°F oven for 45 minutes. When the tomatoes are nicely roasted, push them through a sieve, to remove the skin and seeds. Bring the stock and the simmer to a boil and add the tomato sauce. Season with salt and black pepper to taste.
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