Tomato Soup

1. 1

   Preheat oven to 220.

2. 2

   Brush a tablespoons.

3. 3

   of oil over the roasting pan.

4. 4

   Put in tomatoes, cut-side up.

5. 5

   Tuck in onion wedges and garlic.

6. 6

   Scatter the lemon grass and sprinkle with sugar.

7. 7

   Season with salt and pepper.

8. 8

   Drizzle the remaining oil over this.

9. 9

   Roast for 50 minutes, stirring after 30 minutes.

10. 10

    In a blender/food processor, liquidise the contents of pan, scraping the bottom, together with the stock.

11. 11

    Rub through a sieve to remove all the bits.

12. 12

    Taste and season if necessary.

13. 13

    Serve!

14. 14

    For vegetarian use the vegetable stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.