One-tray tomato soup recipe 🍅🥣
Looking for a quick and delicious lunch? Try this rich tomato soup from chef Tom Bateman! His secret lies in the simplicity of preparation and roasting the vegetables to unlock their full flavor and aroma. 🌟
Ingredients:
For the soup:
8 ripe tomatoes 🍅
2 red chili peppers 🌶️
2 red onions 🧅
1 head of garlic 🧄
2 sweet red bell peppers 🫑
A handful of fresh basil 🌿
400 ml chicken or vegetable stock 🍲
100 ml heavy cream 🥛
Salt and pepper to taste 🧂
Extra virgin olive oil 🫒
For the cheese toast:
Sourdough bread 🍞
Cheddar cheese 🧀
Gruyère cheese 🧀
Butter or ghee 🧈
Preparation:
Prep the vegetables: Cut the tomatoes in half, slice the onions, bell peppers, and chili. Cut off the top of the garlic head to make it easier to roast. ✂️
Roasting: Arrange all the prepared vegetables in a deep baking tray. Drizzle with olive oil, season with salt and pepper. Roast in a preheated oven at 160°C (320°F) for 40–50 minutes. This helps the vegetables fully develop their flavor! 🔥
Final steps: After roasting, carefully squeeze the roasted garlic into the tray. Add fresh basil and the chicken or vegetable stock to deglaze the tray. Return it to the oven for another 10–15 minutes. ⏰
Blending: Transfer everything to a blender, add the cream, and blend until smooth. Adjust the seasoning if needed. 🌀
Making the cheese toast: Slice the sourdough thickly. Heat some butter or ghee in a pan. Top one slice with a mix of cheddar and Gruyère, place another slice on top, and press gently. Cook over medium heat until golden brown on both sides. 🥪
Serving:
Serve the soup with a drizzle of olive oil, a splash of cream, a little pepper, and some fresh basil. 🌱 Don’t forget the hot cheesy toast on the side — it’s the perfect match for your meal! 🍽️
Bon appétit! 🌟
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