Roasted Tomato Soup

Name: Roasted Tomato Soup
Ingredients: 680 g Ripe Plum tomatoes; 5 tbsp Spreadable (Melted); 1 Minced garlic clove; 1⅖ tsp Dried fresh basil (Crumbled); 1½ tsp Freshly Ground black pepper; 1½ tsp Dried oregano; 2 Medium Sized Chopped white onions; 230 ml (One Cup) vegetable stock; 40 ml Dry red wine; 170 ml cream; 2 tbsp tomato purée; 60 g Lactofree Grated Mature Cheddar (Plus More For Topping Bread); 4 Small Slices of Crusty Stale Bread; 2 tbsp Chopped chives

Rustle up roasted tomato soup for a winter warmer or light summer lunch. Go all out with these instructions for a luxurious and herby starter or meal.

https://arlauk.cmsstage.com/recipes/roasted-tomato-soup/

Instructions

Step 1

Preheat oven to 245C/475F/Gas Mark 9. Halve the tomatoes lengthwise and lay them cut sides down in a baking tray.

Step 2

Brush generously with 3 tablespoons of melted Lactofree spreadable and sprinkle with garlic, oregano, basil and pepper. Roast tomatoes until their edges are charred.

Step 3

Scrape tomatoes from the pan into food processor along with melted Lactofree Spreadable, and herbs. Process until not quite smooth (leaving small chunks and charred black specks).

Step 4

In a saucepan cook the onion in the remaining 2 tablespoons of melted Lactofree Spreadable until translucent.

Step 5

Whisk in roasted tomato puree, stock, and wine, then whisk in the 2 tbsp tomato puree.

Step 6

Heat the Lactofree Cream and whisk in to the tomato mixture then stir in a handful of the Lactofree Grated Cheddar. Add salt and pepper to taste and bring soup to a simmer.

Step 7

Pour the soup into individual serving bowls.

Step 8

Sprinkle over Lactofree Grated Cheddar over the crusty bread and grill until cheese is melted and starting to crisp.

Step 9

Top the soup with slices of crusty bread, fresh chives and salt and pepper to taste. Serve and enjoy.

Enjoy!

Ingredients

Ripe Plum tomatoes	680 g
Spreadable (Melted)	5 tbsp
Minced garlic clove	1
Dried fresh basil (Crumbled)	1⅖ tsp
Freshly Ground black pepper	1½ tsp
Dried oregano	1½ tsp
Medium Sized Chopped white onions	2
(One Cup) vegetable stock	230 ml
Dry red wine	40 ml
Cream	170 ml
Tomato purée	2 tbsp
Lactofree Grated Mature Cheddar (Plus More For Topping Bread)	60 g
Small Slices of Crusty Stale Bread	4
Chopped chives	2 tbsp

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