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

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, vickys roasted yellow tomato soup, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF. I got some lovely yellow tomatoes at the local Farmers Market which are perfect for bringing colour to your homemade salsa and for making a beautiful yellow tomato soup Ingredients of Vickys Tomato-Free Tomato Soup, GF DF EF SF NF. It's of tomato paste / puree. Vickys Dairy-Free Cream of Tomato Soup, GF DF EF SF NF Vegan step by step.

Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must 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 cook that.

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

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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

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