Roasted Tomato Soup With Toast Stars

Ingredients (serves 6)

1/4 cup (60ml) olive oil
1 onion, finely chopped
1kg vine-ripened tomatoes, roughly chopped
3 garlic cloves
1 tsp caster sugar
600ml vegetable stock
100g alphabet or risoni pasta
2 slices toast

Method

Preheat the oven to 200°C.

Heat oil in a shallow ovenproof casserole, add onion and cook over low heat, stirring occasionally, for about 10 minutes or until softened. Add tomatoes, garlic, and sugar, and season well with salt and pepper. Roast uncovered in oven for 20 minutes, then allow mixture to cool. Puree in a blender, adding a little of the stock if the mixture is too thick. Return to pan and add remaining stock. Bring to the boil, add pasta and simmer for 10 minutes. Taste and adjust seasoning if necessary. Cut stars from toast slices with a star cutter, and serve with soup.

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Source:
taste.com.au
delicious. – July 2004, Page 95
Recipe by Valli Little

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