Yields:
12 Servings
Difficulty: Easy
Prep Time: 2 Hr
Cook Time:
1 Hr 30 Mins
Total Time:
3 Hr 30 Mins
Welcome back to another lactose free recipe. This week I wanted to share a delightful savoury recipe. As the days get colder there is nothing better than relaxing with a big bowl of hot soup. This soup recipe is delicious and so easy to make. It pairs perfectly with the amazing spinach and cheese dampers that are also included in this week’s recipe.
As always, I have tested this recipe many times and found it to be successful providing you keep to the recipe. Plus, it works amazing with lactose free products. This recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
-
Tomato & Basil Soup
- Spinach & Cheese Damper
Instructions
-
Tomato & Basil Soup
- Preheat your oven to 220°C and spray two baking trays with oil.
- Wash the cherry tomatoes and slice them in half. Place them onto one of the baking trays. Drizzle with oil and season with the salt and pepper.
-
Wash the Roma tomatoes and slice into quarters. Place them onto one of the baking trays. Drizzle with oil and season with the salt and pepper.
- Place both trays of tomatoes into the oven. They will need to cook for at least 25 minutes until they are roasted and blackened. You can prepare the rest of the soup while they cook in the oven.
-
Dice the capsicum, potato, and onion.
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Place them into a large saucepan with some oil.
- Cook until the onion and potatoes are softened.
-
Add the tomato paste and the stock.
- Bring to the boil and add the garlic and basil. Simmer the soup with the lid closed.
-
The cherry tomatoes will be done much quicker than the roma tomatoes. When they have roasted add the cherry tomatoes to the soup.
-
It will take a little while longer for the roma tomatoes to roast. When they are done add them to the soup.
- Simmer the soup for another fifteen minutes.
-
Use a blender to blitz the soup until it is lovely and smooth. You can strain the soup if you wish it to be completely smooth.
- Place the blended soup back into the saucepan.
-
Taste the soup and season it to your tastes. You may wish to add more salt or garlic.
- Keep the soup on a simmer until ready to serve. Spinach & Cheese Dampers
- Preheat your oven to 180°C and line a baking tray with baking paper.
-
Add the flour and margarine into a food processor. Blitz until combined and crumbly.
-
Wash and chop the spinach. Add it to the flour along with the garlic and cheese. Combine.
-
Add the milk and process until the mixture just comes together.
- Tip the dough out onto a lightly floured surface and knead until it comes together to form a ball of dough.
- Sprinkle the top of the dough and rolling pin with flour.
-
Roll the dough out until it is around 2 cm thick.
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Use a circle cutter to cut out little dampers and place onto the baking tray. Make sure they are kept apart.
-
Brush the top of the damper with the extra milk.
- Bake the dampers for 20 to 30 minutes until they are a beautiful golden brown.
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Serve along with the tomato soup.
- Congratulations you have now made tomato and basil soup as well as some delicious little spinach and cheese dampers.
- Serve, devour and enjoy.
