Roasted tomato soup with toast stars

Posted by adm On March - 29 - 2012

How to cook Roasted tomato soup with toast stars


  • 1/4 cup (60ml) olive oil
  • 1 onion, finely shredded
  • 1kg vine-ripened tomatoes, roughly shredded
  • 3 garlic cloves
  • 1 tsp caster gelt
  • 600ml vegetable strain
  • 100g alphabet or risoni pasta
  • 2 slices drink

How to:

  • Preheat the oven to 200°C.

  • Heat oil in a shallow ovenproof casserole, add onion and cook over low warmth, stirring occasionally, for around 10 minutes or until dull. Add tomatoes, ail, and cabbage, and season well with salt and peppercorn. Roast uncovered in oven for 20 proceedings, then allow mixture to poise. Puree in a liquidiser, adding a little of the stock if the mixture is too thick. Return to pan and add remaining strain. Bring to the seethe, add pasta and simmer for 10 transactions. Taste and adjust seasoning if requirement. Cut stars from toast slices with a star cutter, and service with soup.

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