Roasted Tomato Soup With Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | 1 | Servings | |
INGREDIENTS
| 1 1/2 | kg | Plum tomatoes |
| 25 | g | Tomato puree |
| 75 | Olive oil | |
| 25 | g | Smoked bacon, diced |
| 125 | g | Onion, diced |
| 125 | g | Carrot, diced |
| 1 1/4 | Chicken stock | |
| 1 | Sprig thyme | |
| 4 | Basil leaves | |
| 2 | Cloves garlic, left whole | |
| up to 3 | ||
| 25 | g | Balsamic vinegar |
| Double cream to finish |
INSTRUCTIONS
Place the tomatoes, garlic, thyme, onion, carrot, bacon and olive oil into a preheated oven and roast off for approximately 25 minutes. Carefully remove from the oven and pour the contents into a soup pan. Add hot chicken stock, tomato puree and basil and stir thoroughly. Crushing the tomatoes with a spoon to help release the sweet juices. Bring to the boil then simmer for a further 20 minutes. Pass through a fine sieve using a ladle extracting all the flavour. Reheat and adjust the consistency and flavour. Serve with a reduced squirt of balsamic vinegar and double cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 672
Calories From Fat: 158
Total Fat: 17.2g
Cholesterol: 38mg
Sodium: 1974.2mg
Potassium: 2947.1mg
Carbohydrates: 91.8g
Fiber: 20g
Sugar: 36.2g
Protein: 43.2g