How to Prepare Speedy Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, vickys roasted yellow tomato soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first 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 it.

The ingredients needed to make Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF:

1. Make ready 4 tbsp olive oil
2. Get 800 g yellow tomatoes - around 4 large - sliced and deseeded
3. Take 1 leek, white part only, sliced
4. Prepare 1 carrot, diced
5. Make ready 1 white potato, chopped
6. Make ready 2 cloves garlic, finely chopped
7. Make ready 1 bay leaf
8. Make ready 1 tsp dried basil
9. Prepare 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)

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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