Roasted Tomato Soup
It's giving Autumn...Roasted Tomato Soup! Make the most of the tomato harvest season with this recipe for a warming light meal!
Ingredients
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 1 sprig of rosemary and thyme – optional
- 50ml olive oil
- Salt and pepper, to taste
- 500ml vegetable stock
- 50ml double cream
To serve
- Basil oil
- Drizzle of cream
- 4 slices of sourdough bread
- 75g grated Parmesan
Method
Pre-heat the oven to 200°c.
Place the shallot, tomatoes, garlic and chilli onto a baking tray, drizzle in olive oil, season and roast for 30 minutes.
Once cooked, set a few roasted tomatoes aside for garnish. Carefully tip the remaining tomato mix into a blender along with the stock and cream and blitz. Place into a saucepan and warm through.
Drizzle the slices of sourdough in a little olive oil and toast in a pan.
Remove the bread from the pan, wipe it to remove crumbs and then sprinkle half of the Parmesan into and pan and sit 2 slices of toasted bread on top. Cook until crisp and repeat.
To serve spoon the soup into bowls, top with basil oil, a drizzle of cream and dot with leftover confit tomatoes. Slice the cheesy toast and pop on the side.
Ingredients
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 1 sprig of rosemary and thyme – optional
- 50ml olive oil
- Salt and pepper, to taste
- 500ml vegetable stock
- 50ml double cream
To serve
- Basil oil
- Drizzle of cream
- 4 slices of sourdough bread
- 75g grated Parmesan
Method
Pre-heat the oven to 200°c.
Place the shallot, tomatoes, garlic and chilli onto a baking tray, drizzle in olive oil, season and roast for 30 minutes.
Once cooked, set a few roasted tomatoes aside for garnish. Carefully tip the remaining tomato mix into a blender along with the stock and cream and blitz. Place into a saucepan and warm through.
Drizzle the slices of sourdough in a little olive oil and toast in a pan.
Remove the bread from the pan, wipe it to remove crumbs and then sprinkle half of the Parmesan into and pan and sit 2 slices of toasted bread on top. Cook until crisp and repeat.
To serve spoon the soup into bowls, top with basil oil, a drizzle of cream and dot with leftover confit tomatoes. Slice the cheesy toast and pop on the side.
