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
Confit tomatoes
  • 400g cherry tomatoes 1/2d
  • 100ml olive oil
  • Few sprigs thyme
  • Few sprigs rosemary
Herb oil
  • 1 large bunch of basil
  • 150ml veg oil
To serve
  • 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
Confit tomatoes
  • 400g cherry tomatoes 1/2d
  • 100ml olive oil
  • Few sprigs thyme
  • Few sprigs rosemary
Herb oil
  • 1 large bunch of basil
  • 150ml veg oil
To serve
  • 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.