The starting platform for this soup is my roasted tomatos.
1 knob of butter
1 or 2 onions depending on the quantities of tomatos you used (I tend to go with 1 onion per oven proof dish of tomatos)
Roasted garlicy tomatos
Roasted garlic bulb
Crusty french loaf to serve with
Melt the butter in a saucepan, add your diced onion and cook it gently until the onion softens but isnt browned.
Take the cooled roasted tomatos, garlic and the onion and blend it. If you are making large quantities and have to blend it separately, make sure that you have tomato, garlic and onion in each mixture. Place it all in a large saucepan and heat. Serve it with crusty bread.
The lemon the tomatos were roasted with help cut through the sweetness of the tomato and the roasted garlic. The soup being mostly tomatos ends up with a rich red colour and keeps well so can be made the day before.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment