Food & Wine
Cheesy roasted tomato soup
Topped with cheese and bread and roasted, this is no ordinary tomato soup.
Serves: 4
Ingredients:
- 1.5kg of plum tomatoes.
- 2-3 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of fresh chopped thyme
- ¼ teaspoon of crushed red pepper
- 4 cups of stock, chicken or vegetable
- 4 slices of sourdough, Italian, or rye bread, toasted
- 1 tablespoon of grated onion
- Grated tasty cheese (amount varies depending on bowl size)
Method:
- Preheat oven to 205°C.
- Half tomatoes length wise and place face up on a baking sheet.
- Top with salt and pepper to taste and drizzle with olive oil.
- Wrap garlic in aluminium foil and add to tray.
- Cook everything on tray for an hour or until tomatoes have browned and tenderised. Let cool.
- Put tomatoes, garlic cloves and any juices on the baking sheet into a food processor and puree.
- Add puree to medium sized pot.
- Add thyme, stock and red pepper.
- Stir, bringing to a boil.
- Reduce heat and let simmer uncovered for 25 minutes.
- Add salt and pepper to taste.
- Heat oven to 175°C.
- Pour soup into four oven-proof soup bowls on a baking sheet.
- Stir grated onion into soup. Top with slices of toast.
- Top with cheese.
- Bake for 15 to 20 minutes. Switch to broiler in the last few minutes to brown cheese.
Related links:
Slow-cooked broccoli and cheese soup