15
Method:
Pre-heat the oven to 200ºC / Gas mark 5
1 Place the tomatoes skin side up into a roasting tin with the red
onions and garlic. Drizzle over the olive oil, balsamic vinegar and
season with salt and pepper. Roast for 20-30 minutes or until
softened and slightly charred.
2 Carefully place into the Soup Maker with the chicken stock, add the
tomato puree, brown sugar and fresh basil.
3 Select the smooth setting. Once the soup is ready, season to taste
and serve.
Roast Tomato and Basil Soup
Preparation time: 30 minutes
Cooking time: 21 minutes
Setting: Smooth
Serves: 4
Soup Recipes
Ingredients:
• 8 very ripe tomatoes (approx
640g), cut in half
• 2 red onions (approx 215g), cut
into 6 pieces
• 4 garlic cloves
• 1tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and ground black pepper
• 750ml chicken stock, made
from stock cube
• 2 tsp tomato puree
• 1 tsp brown sugar
• 10g fresh basil leaves
Method:
1 Press the Sauté Button. Heat the oil in the Jug for 1 minute and
t
hen add the onion. Sauté, stirring all the time with a wooden spoon
o
r spatula for 2 minutes until soft but not brown.
1 A
dd the mushrooms and garlic and sauté for a further couple of
minutes until the mushrooms have softened. Turn off the sauté
function by pressing the Sauté Button.
3 Add the chicken, potato, parsley and seasoning and enough stock
up to the maximum level on the Jug.
4 Select the Smooth setting.
5 When complete, season to taste and serve with a swirl of cream (if
desired).
Ingredients:
• 2 tbsp olive oil
• 1
onion (approx 100g), finely
chopped
• 2
40g mushrooms, thinly sliced
• 1 garlic clove, crushed
• 100g cooked chicken,
shredded
• 1 potato (approx 115g), peeled
and finely diced
• 10g fresh parsley, chopped
• salt and pepper
• 1L chicken stock, made with 2
stock cubes (or carcass) to
MAX level
Garnish:
• a little whipping cream
Chicken and Mushroom Soup
P
reparation time: 20 minutes
Cooking time: 30 minutes
S
etting: Smooth
Serves 4
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