Kids love simple flavours. They’ll adore this tasty tomato soup.
Ingredients
- 1kg quartered vine-ripened tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and cracked black pepper
- 2 teaspoons sugar
- 3-4 cups Massel vegetable liquid stock
- 1 baguette
- pesto, to serve (optional)
Method
- Step 1Preheat oven to 200°C. Place tomatoes on a baking tray lined with non-stick baking paper and drizzle with olive oil and vinegar. Sprinkle with salt, pepper and sugar. Bake for 20 minutes or until very soft. Remove and set aside for 10 minutes. Place the roasted tomato and stock in a blender or, using a hand blender, blend until smooth. Strain tomato mixture through a sieve to remove any remaining skin or seeds. Place tomato mixture in a large saucepan and heat until warmed through. Meanwhile, thinly slice a baguette and toast until golden. Serve tomato soup with toasted baguette and pesto if desired.
Nutrition
1627 kj
Energy
12g
Fat Total
2g
Saturated Fat
6g
Fibre
14g
Protein
1388.81mg
Sodium
12g
Carbs (sugar)
52g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford & Emma Riley
- Publication: Taste.com.au
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