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 |
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
- Preheat the oven to 130°C/250°F/Gas mark 1
- 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.
- 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.
- 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.