entree or light meal · soups

Roast tomato and roast garlic soup

 

1 onion
1 bulb garlic
2 tablespoons olive oil
1 kilo tomatoes
1 tablespoon basil
1 tablespoon oregano
1 litre chicken stock
salt and pepper
100 ml cream- optional

Turn the oven on to 180 C. Put the tomatoes, peeled garlic cloves and peeled chunky chopped up onion in a baking tray with the olive oil and herbs and a good pinch of salt and pepper. Roast for 20 minutes until cooked. Transfer to a heavy based pot and add the stock, bring to the boil and then puree and season with salt and pepper. Add cream if you like.

 

IMG_2647.JPG

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s