Ingredients:
10 plum tomatoes, halved (I use normal salad tomatoes but they have to be ripe)
1 med onion, roughly diced
1 med carrot, roughly diced
1 tsp fresh thyme leaves
2 cloves garlic, peeled
1 tbsp caster sugar
1 tsp olive oil
3/4 pt chicken stock
1 tbsp tomato puree
12 basil leaves
Instructions:
Preheat the oven to 180c.
Toss the tomatoes, onion, carrot, thyme, garlic, sugar and olive oil together in a large roasting tin. A little sugar added at this stage would help the flavour of out-of-season tomatoes but if your using ripe tomatoes I wouldn't bother. Season well and roast in the oven for 25 minutes until softened.
Transfer the mixture into a large saucepan. Add the chicken stock, tomato puree and half the basil leaves. Stir, crushing the tomatoes with the spoon to release their sweet juices.
Bring to the boil, cover and reduce to simmer for 15-20 minutes.
Blend the soup in a liquidiser for a few minutes until smooth. Return the soup to the heat to warm through for a few minutes and check the seasoning.
WW per portion = 0.5pts
WW points per recipe = 1.5pts
Suitable for Freezing.
2 comments:
Mm this sounds yummy going to try make this soon.
This is truly yummy, Judy (my carer) liked it even more as you don't have to skin the tomatoes first!
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