Roasted Tomato Soup
Always great to have a cracking tomato soup recipe up your sleeve and this is my all-time favourite way to make it! Simple, yet simply delicious. Enjoy 😄 Chris x
Ingredients
Grilled Cheese
Soup
Directions
- 1
Preheat oven to 200C/390F. Halve the tomatoes then place on a large tray. Generously season the flesh with salt & pepper then flip. Add the garlic & thyme, drizzle with olive oil & roast for 25-30mins or until wilted/lightly charred.
- 2
Meanwhile, melt the butter in a pot over medium heat & add the onion. Fry until it just begins to catch colour, then turn heat to low & gently continue frying until caramelized. Use this time wisely to cook the onions low & slow to bring out their natural sweetness. Add tomato puree & fry for a min or so, then deglaze with balsamic vinegar.
- 3
Pop the garlic out of the skins & remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add stock & basil, then leave to simmer with the lid ON for a good 30mins (can simmer longer for deeper flavour, just make sure the lid is on so the soup doesn’t reduce).
- 4
Blitz then test for seasoning. To thicken further simmer with the lid off, to thin out just gradually add more stock.
- 5
For the grilled cheese: Butter one side of each slice of bread. Flip half of over then add gruyere/mozzarella. Add the other slice of bread butter-side-up. In batches, add to non-stick pan over medium heat. Once golden on the bottom, flip & sprinkle cheddar over the top. Press down the cheese into the toasted bread. Once the other side is golden, carefully flip so it’s cheese-side-down. Add cheddar on top then leave to fry until the cheese underneath turns golden & attaches to the bread, then flip & repeat on other side.
