Soup
1kg (2.2lb) Plum tomatoes, halved lengthways
15ml (1tbsp) Olive oil
25g (1oz) Benecol® Olive Spread
1 large onion, finely chopped
1.1litre (2 pints) vegetable stock

 

 

Herb Croutons
25g (1oz) Benecol® Buttery Taste Spread
15ml (1tbsp) Olive oil
2 Cloves garlic, crushed
30ml (2 tbsp) Parsley and thyme, finely chopped
4-5 Slices bread 1cm (½ in) thick, crusts removed and cubed

 

Roasted Tomato Soup

PREP

COOK

0.8g

STANOLS

4

SERVES

A classic recipe, perfect for a light lunch 

  1. Preheat the oven to 130°C/250°F/Gas mark 1
  2. Arrange the tomato halves on a baking tray, cut side down. Brush with olive oil and season.Bake for about 1½ hours until the skins shrivel. Cool slightly.
  3. Peel and seed the tomato halves. Place the flesh in a bowl, and the seeds, skins and any juice into a fine sieve. Extract as much juice as possible. Put aside with the flesh.
  4. Heat 25g Benecol® Olive Spread, add the onion and cook over a low heat until soft. Stir in the roasted tomatoes, any juice and the vegetable stock. Boil, then simmer for 45 minutes.

Roasted Tomato Soup

PREP

COOK

0.8g

STANOLS

4

SERVES
Soup
1kg (2.2lb) Plum tomatoes, halved lengthways
15ml (1tbsp) Olive oil
25g (1oz) Benecol® Olive Spread
1 large onion, finely chopped
1.1litre (2 pints) vegetable stock

 

 

Herb Croutons
25g (1oz) Benecol® Buttery Taste Spread
15ml (1tbsp) Olive oil
2 Cloves garlic, crushed
30ml (2 tbsp) Parsley and thyme, finely chopped
4-5 Slices bread 1cm (½ in) thick, crusts removed and cubed

 

A classic recipe, perfect for a light lunch 

  1. Preheat the oven to 130°C/250°F/Gas mark 1
  2. Arrange the tomato halves on a baking tray, cut side down. Brush with olive oil and season.Bake for about 1½ hours until the skins shrivel. Cool slightly.
  3. Peel and seed the tomato halves. Place the flesh in a bowl, and the seeds, skins and any juice into a fine sieve. Extract as much juice as possible. Put aside with the flesh.
  4. Heat 25g Benecol® Olive Spread, add the onion and cook over a low heat until soft. Stir in the roasted tomatoes, any juice and the vegetable stock. Boil, then simmer for 45 minutes.