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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vickys roasted yellow tomato soup, gf df ef sf nf. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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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 simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something which I’ve loved my whole life.

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

The ingredients needed to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
  1. Prepare 4 tbsp olive oil
  2. Make ready 800 g yellow tomatoes - around 4 large - sliced and deseeded
  3. Get 1 leek, white part only, sliced
  4. Take 1 carrot, diced
  5. Prepare 1 white potato, chopped
  6. Make ready 2 cloves garlic, finely chopped
  7. Get 1 bay leaf
  8. Prepare 1 tsp dried basil
  9. Take to taste Salt & pepper
  10. Make ready 720 ml chicken stock or good vegetable stock (3 cups)
  11. Prepare 120 ml full fat coconut milk (1/2 cup)

Note: I followed Leibowitz's directions for roasting tomatoes almost. Recipe: Roasted Tomato Soup. by Sheela Prakash. Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia.

Instructions 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

Roasting the vegetables for this simple summer soup enhances their inherent sweetness. The recipe is from EatingWell reader Tracey Medeiros of Atlanta, Georgia. Reviews for: Photos of Roasted Tomato Soup. Vine cherry tomatoes for garnish, optional. Categories: Tomato Soup Vegetable Soup Soup Tomato Roasted Tomato Roasted Vegetable Roasting American Onion Recipes Dairy Recipes. "Spices have always fascinated me.

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