Title: Roasted Tomato Soup with Balsamic Vinegar
Categories: Coxon's kit, Coxon2
Yield: 1 servings

1 1/2 kg Plum tomatoes
25 g Tomato puree
75 ml Olive oil
25 g Smoked bacon; diced
125 g Onion; diced
125 g Carrot; diced
1 1/4 l Chicken stock
1 Sprig thyme
4 Basil leaves
2 Cloves garlic; left whole,
-up to 3
25 g Balsamic vinegar
Double cream to finish

Place the tomatoes, garlic, thyme, onion, carrot, bacon and olive oil into
a preheated oven and roast off for approximately 25 minutes. Carefully
remove from the oven and pour the contents into a soup pan.

Add hot chicken stock, tomato puree and basil and stir thoroughly. Crushing
the tomatoes with a spoon to help release the sweet juices. Bring to the
boil then simmer for a further 20 minutes.

Pass through a fine sieve using a ladle extracting all the flavour. Reheat
and adjust the consistency and flavour.

Serve with a reduced squirt of balsamic vinegar and double cream.

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