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.



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!


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