Source : Preheat The Oven To Gas 8 / 230c / 450f And Line A Roasting Tin With Foilput The Tomatoes On The Tray Drizzle With 2 Tbsp Of The Oil And Sprinkle With ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : September 3, 2026
Step:
Preheat the oven to gas 8 / 230C / 450F and line a roasting tin with foil
Put the tomatoes on the tray, drizzle with 2 tbsp of the oil and sprinkle with a pinch of salt & pepper
Roast for 15 minutes until sizzling and turning golden
Meanwhile heat the remaining 2 tbsp oil in a soup pan and gently fry the leek, carrot, potato and garlic for 10 minutes until softening
Transfer the roasted tomatoes with their juices to the soup pan, adding the stock and basil
Bring to the boil then simmer for 20 minutes until the vegetables are all cooked through
Remove the bay leaf, puree the rest smooth and stir in the coconut milk
Season to taste with the salt & pepper then serve immediately
Delicious served with crusty bread
Ingredients
4 tbsp olive oil
800 g yellow tomatoes - around 4 large - sliced and deseeded
1 leek, white part only, sliced
1 carrot, diced
1 white potato, chopped
2 cloves garlic, finely chopped
1 bay leaf
1 tsp dried basil
to taste Salt & pepper
720 ml chicken stock or good vegetable stock (3 cups)
120 ml full fat coconut milk (1/2 cup)
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