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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys roasted yellow tomato soup, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Get olive oil
  2. Make ready yellow tomatoes - around 4 large - sliced and deseeded
  3. Get leek, white part only, sliced
  4. Make ready carrot, diced
  5. Take white potato, chopped
  6. Get garlic, finely chopped
  7. Make ready bay leaf
  8. Take dried basil
  9. Prepare Salt & pepper
  10. Prepare 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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