Ingredients
- 1 shallot peeled and diced
- 500g ripe tomatoes 1/2d
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 50ml olive oil
- Salt and pepper
- 500ml vegetable stock
- 50ml double cream
- 400g cherry tomatoes 1/2d
- 100ml olive oil
- Few sprigs thyme
- Few sprigs rosemary
- 1 large bunch of basil
- 150ml veg oil
- Optional drizzle of cream
Method
Pre heat the oven to 200c.
Place the shallot, tomatoes, garlic and chilli onto a baking tray drizzle in olive oil season then roast for 1 hour. Carefully tip into a blender, add the stock and cream and blitz, pop into a pan and warm through.
Roast the cherry tomatoes in the oil and thyme for 30 minutes.
To make the herb oil, dip the basil into boiling water for 5 seconds then plunge straight into iced water, squeeze out then place into a food processor and blitz with the oil for 5 minutes straight through a fine sieve .
To serve, spoon the soup into bowls, top with oil, a drizzle of cream and sprinkle over croutons and confit tomatoes.
Ingredients
- 1 shallot peeled and diced
- 500g ripe tomatoes 1/2d
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 50ml olive oil
- Salt and pepper
- 500ml vegetable stock
- 50ml double cream
- 400g cherry tomatoes 1/2d
- 100ml olive oil
- Few sprigs thyme
- Few sprigs rosemary
- 1 large bunch of basil
- 150ml veg oil
- Optional drizzle of cream
Method
Pre heat the oven to 200c.
Place the shallot, tomatoes, garlic and chilli onto a baking tray drizzle in olive oil season then roast for 1 hour. Carefully tip into a blender, add the stock and cream and blitz, pop into a pan and warm through.
Roast the cherry tomatoes in the oil and thyme for 30 minutes.
To make the herb oil, dip the basil into boiling water for 5 seconds then plunge straight into iced water, squeeze out then place into a food processor and blitz with the oil for 5 minutes straight through a fine sieve .
To serve, spoon the soup into bowls, top with oil, a drizzle of cream and sprinkle over croutons and confit tomatoes.