Roasted Tomato Soup with Balsamic Vinegar

Roasted Tomato Soup with Balsamic Vinegar Ingredients

1 1/2 kg Plum tomatoes	1 1/4 l Chicken stock
25 g Tomato puree	1 Sprig thyme
75 ml Olive oil	4 Basil leaves
25 g Smoked bacon; diced	2 Cloves garlic; left whole,
125 g Onion; diced	25 g Balsamic vinegar
125 g Carrot; diced	Double cream to finish

Instructions for Roasted Tomato Soup with Balsamic Vinegar

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.

Main Ingredient: ChickenCuisine: Uncategorized

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