Roasted Tomato Soup
This soup is so heart and delicious and so easy to make. You can experiment with different varieties of tomatoes depending on what is available but the roasted truss cherry tomatoes plopped in the soup is truly somethin' spesh!
1kg of vine tomatoes, halved lengthways
6 shallots, ends and tops cut off
4 sprigs of truss cherry tomatoes (these are called ‘angel kisses’ because they’re so sweet and delicious)
Salt and freshly ground black pepper
1 can of white beans, washed and strained
1½ litres of chicken stock
3 tbsp of double cream
To serve
Basil leaves, roughly chopped
Shaved parmesan
3 tbsp olive oil
Preheat oven to 200°C.
Place both tomatoes, shallots and garlic in a large roasting dish. Generously cover with a few glugs of olive oil and season with salt and pepper.
Roast for about 20 minutes then remove from oven and transfer all ingredients, except the cherry tomatoes to a large saucepan. Bring to medium heat and add in white beans. Stir for a minute or two then add chicken stock and simmer on low heat for about 30 minutes. Puree the soup with a stick blender and stir in cream.
Serve soup with roasted cherry tomatoes and top with chopped basil, a few shaves of parmesan and a drizzle of some quality olive oil.
Save a bowl... it’s sooo good cold the next day!
