Roasted Tomato and Vegetable Soup recipe |
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06/22/2011
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Ingredients10 tomatoes, thickly sliced4 red peppers, stems and seeds discarded and thickly sliced 10 courgettes, ends discarded and thickly sliced 2 large eggplants, thickly sliced 2 onions, peeled and sliced 8-10 garlic cloves Olive oil, for drizzling Salt and ground black pepper 5 cups stock 1/4 cup basil pesto, or to taste Water, if necessary, for thinning Crusty bread, to serve DirectionsPreheat the oven to 200CPut the vegetables into a large baking dish along with the garlic cloves. Drizzle with olive oil and season with salt and pepper. Don't hold back. Toss the veg to coat well. Place in the oven, uncovered, for 30 minutes, or until the vegetables start to brown. Cover with foil, reduce the heat to 180C and bake for another 30 minutes, until the veg are soft. Remove the dish from the oven; take out the garlic cloves and set aside. Put the vegetables into a large pot, along with the stock. Squeeze the roasted garlic into the soup, add the basil pesto, and stir with a wooden spoon. Use a hand blender or food processor to blitz the soup. If necessary, use water to achieve desired consistency. Check seasoning and serve hot or cold with crusty bread. ServingsServes 6Recipe kindly provided by The Love Bites Food Blog. Pictures and text copyright to Caylee Grey. |
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