Bonfire Night Roast Tomato & Red Chilli Soup
Servings: 4
Calories:
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic crushed
- 500 g fresh ripe tomatoes chopped
- 1 red chilli sliced (deseed if you prefer a milder taste)
- 900 ml vegetable stock
Instructions
- Preheat oven to 190C/Gas Mark 5
- Place the chopped tomatoes on a baking tray. Drizzle 1tbsp olive oil across them.
- Cook for 30 minutes, or until soft.
- Heat the remaining 1tbsp of olive oil (either in your soup maker or in a pan)
- Saute the chopped onions
- Add the chopped chilli and crushed garlic and saute for a further 2 minutes
- Switch the saute function off/transfer ingredients to your soup maker
- Add the tomatoes and vegetable stock. Stir ingredients.
- Set soup maker to smooth setting.
