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

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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. Great recipe for Vickys Tomato-Free Tomato Soup, GF DF EF SF NF.

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 easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 can achieve that.

The ingredients needed to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:
  1. Prepare 4 tbsp olive oil
  2. Take 800 g yellow tomatoes - around 4 large - sliced and deseeded
  3. Prepare 1 leek, white part only, sliced
  4. Make ready 1 carrot, diced
  5. Take 1 white potato, chopped
  6. Prepare 2 cloves garlic, finely chopped
  7. Prepare 1 bay leaf
  8. Get 1 tsp dried basil
  9. Take to taste Salt & pepper
  10. Prepare 720 ml chicken stock or good vegetable stock (3 cups)
  11. Make ready 120 ml full fat coconut milk (1/2 cup)

Add the roasted tomatoes, the tomato juices from the pan, chicken broth, bay leaf, and butter. Heat the olive oil in a dutch oven or soup pot over medium heat. Ingredients of Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF. Vickys Roasted Squash Risotto, GF DF EF SF NF Hey everyone, hope you are having an amazing day today.

Steps 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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