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Thursday, 23 February 2012

Roasted Tomato Cream Soup


1kg mixed tomatoes (cherry tomatoes+plum tomatoes+vine tomatoes)
1 or 2 onions
1 head or couple of clove of garlic
1 carrot
1 celery stick
300 ml vegetables stock 
pinch of salt&pepper


Step 1 -turn the oven on to 200*C/400*F/gas6
-put all ingredients in a roasting tray and drizzle with olive oil and sea salt flakes(Fig 1) 
Figure 1
-leave to roast till the tomatoes are starting to peel and the rest of the vegetables are nicely roasted.(Fig 2) 
Figure 2
Step 2 - chuck the tomatoes and the veg in a pan (Fig 3) and add the vegetables stock  (Fig 4)
Figure 3
Figure 4

-simmer over medium heat for 20 minutes (Figure 5&6)
Figure 5

Figure 6

-discard the vines from tomatoes.
-blend everything and pass through a sieve (Fig 7)
Figure 7
Step 3- add salt and pepper and serve with cream and croutons!(Fig 10)

Step4- Preparation of Mozzarella topped croutons:

Figure 8
-cut Ciabatta in 2 cm thick slices
-drizzle them with olive oil and sprinkle with salt flakes
-rip a Mozzarella Bocconcino and put over the Ciabatta slices (Fig 8)
-bash the garlic head and scatter around the tray with some rosemary and thyme sprigs
-roast in oven for around 10-15 min until croutons are lovely golden and the mozzarella melted nicely (Fig 9)
Figure 9

Figure 10

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