Roasted Tomato soup recipe

ingedients
900g ripe tomatoes
1 large onion, diced
2 carrots diced
2 cloves garlic sliced
handful of fresh basil leaves, torn
1 litre vegetable stock
salt and pepper
Frylight

method

SOUP MAKER METHOD
1. Cut tomatoes in half, spray baking dish with Frylight.
2. Put tomatoes, onions, carrots, garlic and basil into dish, spray with frylight again and roast at 200 degrees for 40 minutes. Leave to cool for a while.
3. Add half of the stock to the soup maker, then add the roasted vegetables the other half of the stock and blend.

TRADITIONAL STOVE TOP METHOD

Follow steps one and two above.
3. Pour the stock into a large soup pot, add the roasted vegetables, bring to the boil, lower heat and simmer for 5 minutes then blend.

Free on Green, Red and Extra Easy days and all the vegetables are superfree.

This serves up 4 generous portions.

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