Imported from Instagram

Roasted Tomato Soup with Garlic Herb Toastie

Name: Roasted Tomato Soup with Garlic Herb Toastie
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 white onion; 1 bulb garlic (Separated into cloves for roasting); 1 red pepper; 1.5 red chillies (Source gives a range of 1–2); tomatoes (1 pack; pack size not specified); fresh thyme (A few sprigs); 1 tbsp oregano; 1 tsp chilli flakes (Extra for serving); 1 tbsp paprika; salt (Large pinch; additional seasoning to taste if needed); 2 tbsp olive oil (Extra virgin olive oil for serving, amount unspecified); 0.5 cup chicken stock; 0.5 cup heavy cream (Extra for serving, amount unspecified); fresh basil (A handful); sourdough bread (Amount unspecified); Red Leicester cheese (Amount unspecified); 3.5 slices Gouda (Source gives a range of 3–4 slices); 2 tbsp butter (1 tbsp for garlic-herb butter; remaining butter for the outside of the toastie); 1 clove garlic (Crushed); coriander (A handful, finely chopped; extra for serving); chives (A handful, finely chopped)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Slow-roasted tomatoes, peppers, onion, and garlic are blended with cream and basil for a smooth, comforting soup. Serve with a sourdough toastie filled with Red Leicester and Gouda, finished with garlic-herb butter.

4 servings80 minBritish

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Ingredients

1 white onion
1 bulb garlic (Separated into cloves for roasting)
1 red pepper
1.5 red chillies (Source gives a range of 1–2)
tomatoes (1 pack; pack size not specified)
fresh thyme (A few sprigs)
1 tbsp oregano
1 tsp chilli flakes (Extra for serving)
1 tbsp paprika
salt (Large pinch; additional seasoning to taste if needed)
2 tbsp olive oil (Extra virgin olive oil for serving, amount unspecified)
0.5 cup chicken stock
0.5 cup heavy cream (Extra for serving, amount unspecified)
fresh basil (A handful)
sourdough bread (Amount unspecified)
Red Leicester cheese (Amount unspecified)
3.5 slices Gouda (Source gives a range of 3–4 slices)
2 tbsp butter (1 tbsp for garlic-herb butter; remaining butter for the outside of the toastie)
1 clove garlic (Crushed)
coriander (A handful, finely chopped; extra for serving)
chives (A handful, finely chopped)

Steps

1
Heat the oven to 200°C / 400°F. Place the tomatoes, red pepper, onion, red chillies, garlic bulb, and thyme sprigs in a roasting tray.
2
Season the vegetables with paprika, oregano, chilli flakes, and a large pinch of salt. Drizzle with olive oil and toss to coat evenly.
3
Roast for 40–50 minutes, until the vegetables are soft and caramelised, with some charring around the edges.
4
Transfer the roasted vegetables and all the tray juices to a blender. Add the fresh basil and ½ cup heavy cream, then blend until completely smooth.
5
Pour the blended soup into a saucepan and stir in the chicken stock.
6
Cover and gently simmer the soup for 5–10 minutes. Taste and adjust the seasoning if needed.
7
Mix 1 tablespoon of the butter with the crushed garlic, finely chopped coriander, and chives to make the garlic-herb butter.
8
Assemble the sourdough with Red Leicester and Gouda. Butter the outside of the bread with the remaining butter.
9
Cook the toastie in a pan over low heat until deeply golden and the cheese is fully melted.
10
As soon as the toastie comes out of the pan, brush it with the garlic-herb butter.
11
Serve the soup with a drizzle of heavy cream and extra-virgin olive oil. Finish with chilli flakes and plenty of coriander.

Notes

The tomato pack size, bread and Red Leicester amounts, and garnish quantities are not specified. The source does not state how much extra cream or olive oil to use for serving.