Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF.
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, vickys roasted yellow tomato soup, gf df ef sf nf. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They're nice and they look fantastic. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something that I've loved my whole life.
To get started with this particular recipe, we have to 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:
- {Take 4 tbsp of olive oil.
- {Get 800 g of yellow tomatoes - around 4 large - sliced and deseeded.
- {Get 1 of leek, white part only, sliced.
- {Get 1 of carrot, diced.
- {Prepare 1 of white potato, chopped.
- {Make ready 2 cloves of garlic, finely chopped.
- {Prepare 1 of bay leaf.
- {Prepare 1 tsp of dried basil.
- {Take to taste of Salt & pepper.
- {Make ready 720 ml of chicken stock or good vegetable stock (3 cups).
- {Take 120 ml of full fat coconut milk (1/2 cup).
Steps to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
- Preheat the oven to gas 8 / 230C / 450F and line a roasting tin with foil.
- Put the tomatoes on the tray, drizzle with 2 tbsp of the oil and sprinkle with a pinch of salt & pepper.
- Roast for 15 minutes until sizzling and turning golden.
- 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.
- Transfer the roasted tomatoes with their juices to the soup pan, adding the stock and basil.
- Bring to the boil then simmer for 20 minutes until the vegetables are all cooked through.
- Remove the bay leaf, puree the rest smooth and stir in the coconut milk.
- Season to taste with the salt & pepper then serve immediately.
- Delicious served with crusty bread.
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