Tomato n Chilli Soup.

Tomato n Chilli Soup.

Serves 4.
12 large vine tomatoes
2 red onions
2 red chillis
Fresh basil roughly chopped
Extra virgin olive oil

Half the tomatoes. Cut onion into segments. Chop the chilli and remove the seeds. Place all onto a baking tray and drizzle with a little olive oil. Roast the veg in the oven (200 degrees) for 30 minutes.

Remove the roast veg and place it in a blender along with the basil. Blend until it reaches a smooth consistency.

If you have any left overs you can freeze this for another day 

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