Roasted Tomato Soup
This is a lovely creamy soup that is made with roasted tomatoes, garlic, shallot and chilli! James serves this with some cumin and Mexican salt flavoured flatbread!
Ingredients
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 50ml olive oil
- Salt and pepper
- 500ml vegetable stock
- 50ml double cream
For the confit tomatoes
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs of thyme
- Few sprigs of rosemary
For the flatbread
- 200g plain flour
- Water, to mix
- Pinch of cumin
- Mexican salt
To serve
- Basil oil
- Drizzle of cream
- Few croutons
Method
- Preheat the oven to 200C
- Place the shallot, tomatoes, garlic and chilli onto a baking tray, and then drizzle in olive oil. Season this and then roast for 1 hour.
- When done, carefully tip into a blender, add the stock and the cream, and then blitz. When it’s been blended, pop this into a saucepan and warm through.
- For the confit tomatoes, roast the cherry tomatoes in the oil and thyme for 30 minutes.
- For the flatbread, mix its ingredients together, then pass through a pasta machine. Sprinkle with Mexican salt, then bake at 200c for 8 minutes.
- To serve, spoon the soup into bowls, top with oil and a drizzle of cream, and then sprinkle over croutons and confit tomatoes.
Ingredients
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 50ml olive oil
- Salt and pepper
- 500ml vegetable stock
- 50ml double cream
For the confit tomatoes
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs of thyme
- Few sprigs of rosemary
For the flatbread
- 200g plain flour
- Water, to mix
- Pinch of cumin
- Mexican salt
To serve
- Basil oil
- Drizzle of cream
- Few croutons
Method
- Preheat the oven to 200C
- Place the shallot, tomatoes, garlic and chilli onto a baking tray, and then drizzle in olive oil. Season this and then roast for 1 hour.
- When done, carefully tip into a blender, add the stock and the cream, and then blitz. When it’s been blended, pop this into a saucepan and warm through.
- For the confit tomatoes, roast the cherry tomatoes in the oil and thyme for 30 minutes.
- For the flatbread, mix its ingredients together, then pass through a pasta machine. Sprinkle with Mexican salt, then bake at 200c for 8 minutes.
- To serve, spoon the soup into bowls, top with oil and a drizzle of cream, and then sprinkle over croutons and confit tomatoes.
