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

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We hope you got benefit from reading it, now let’s go back to vickys roasted yellow tomato soup, gf df ef sf nf recipe. You can cook vickys roasted yellow tomato soup, gf df ef sf nf using 11 ingredients and 9 steps. Here is how you do it.

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