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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys roasted yellow tomato soup, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have 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. Get 4 tbsp olive oil
  2. Get 800 g yellow tomatoes - around 4 large - sliced and deseeded
  3. Prepare 1 leek, white part only, sliced
  4. Make ready 1 carrot, diced
  5. Get 1 white potato, chopped
  6. Make ready 2 cloves garlic, finely chopped
  7. Prepare 1 bay leaf
  8. Get 1 tsp dried basil
  9. Make ready to taste Salt & pepper
  10. Get 720 ml chicken stock or good vegetable stock (3 cups)
  11. Get 120 ml full fat coconut milk (1/2 cup)
Step by Step 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

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