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Alright, don’t linger, let’s approach this roasted tomato soup menu with 14 substances which are absolutely easy to receive, and we have to process them at the very least through 11 ways. You should commit a while on this, so the resulting food could be perfect.

Ingredients of Roasted Tomato Soup:

1. Prepare 1 kg mixed tomatoes
2. Get 3 sliced red wine onions
3. Give 5 cloves for oven roasted garlic
4. You need 2 sticks of celery chopped
5. Provide 2 tins - chopped tomatoes
6. Need 2 - medium potatoes diced
7. Need 1/4 cup for sugar
8. Provide 2 litres - stock
9. Need 70 grams for tomato puree
10. Prepare 5 tablespoons of double cream
11. Require - Pesto optional for dressing
12. You need for Bay leaves and sprigs of rosemary
13. Give - Salt and pepper to cook taste
14. Take for Good drizzle of olive oil

Roasted Tomato Soup process:

1. Set your oven to 180 degrees - place the tomatoes, onion, celery, garlic, herbs on a oiled baking tray then add a good sprinkling of salt and pepper. Place in the oven for 30 mins.
2. After 30 mins give it a stir then place back in the oven for a further 30 more.
3. Meanwhile chop the potatoes. Take out the hard herbs from the roasted tomatoes and then add / pour them into a large pan.
4. Throw in the potatoes, tinned tomatoes and tomato purée.
5. Pour in the stock and squeeze in the roasted garlic out of their skins.
6. Add the sugar and simmer away for 20 minutes.
7. Then blitz, get another large pan and a sieve. Place the sieve over the large empty pan and pour the blitz tomato sauce into it.
8. Stir the ladle around the sieve so the mixture goes through the mesh.
9. Repeat and repeat until you have passed the whole mixture through, discard the pips that are left.
10. Taste the soup if it’s bitter add a bit more sugar, check the seasoning is correct to. Add the cream and simply.
11. Serve!

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