ROASTED TOMATO SOUP

The rich flavours of roasted tomatoes, caramelized onions, and aromatic herbs are blended into a velvety soup, complemented by a perfectly toasted cheese sandwich with a red onion chutney.

PREP 10m

COOK 40m

TOTAL 50m

SERVES 4

Ingredients-

  • 4 x 250g cherry tomatoes

  • 1 onion, roughly chopped

  • 3 garlic cloves

  • 1 tsp olive oil

  • 1 sprig rosemary

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp black pepper

  • 400ml chicken or vegetable stock

  • 1 tbsp tomato purée

  • 1 tsp vinegar (red wine/cider)

  • 1 tbsp white or brown sugar

  • 100ml double cream or 1 large tbsp quark (fat-free)

Instructions-

  • Preheat the oven to 180°C.

  • In a tray, combine cherry tomatoes, chopped onion, garlic cloves, olive oil, rosemary leaves (removed from the stalk), oregano, salt, and black pepper.

  • Roast for 30 minutes until tomatoes are blistered and onions are softened.

  • Transfer the roasted ingredients to a large pan.

  • Blitz with a hand blender until extra smooth.

  • Add 400ml of chicken or vegetable stock, keeping the pan on medium heat.

  • Stir in tomato purée, vinegar, and sugar.

  • Boil for around 10 minutes to cook out the additional ingredients.

  • Take off the heat and finish with 100ml of double cream or 1 large tablespoon of quark (ensure the heat is off when mixing in the quark).

Red Onion Chutney & 3 Cheese Toastie:

Ingredients-

  • Freshly baked bread

  • Butter

  • 1 tbsp red onion chutney

  • Cream cheese

  • Mixture of two cheeses (use what you have in the fridge)

Instructions-

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

  • Butter the outside of the bread slices.

  • Spread 1 tbsp of red onion chutney on one side and cream cheese on the other.

  • Place a mixture of two cheeses in the centre.

  • On a low to medium heat, add the sandwich to a frying pan with the buttered side down.

  • Flip halfway through to ensure even toasting.

  • Serve and Enjoy