It’s very cold outside this January, and you can’t beat the combo of a CREAM OF TOMATO SOUP + GRILLED CHEESE…
Comfort food at its finest, built to warm you up this winter, I’ve written the full recipe for the soup down below 👇
Enjoy, and let me know if you give it a go - next time, I’ll show you how to make my grilled cheese 🧀🌱
INGREDIENTS (serves 4)
10-12 large tomatoes
2 carrots
2 red onions
2 garlic bulbs
1 knob of ginger
2 tbsp tomato purée/paste
1.5 litre tomato broth (or veg broth)
2 tbsp cream / cream cheese (I used @violife_foods creamy)
Small bunch fresh basil
Salt
Pepper
Olive oil
METHOD
1. Preheat the oven to 200 degrees celsius fan, then slice your tomatoes in half + add them to a roasting tray.
2. Roughly chop the carrots, slice the garlic bulbs in half, then add to the tray with the ginger.
3. Season well with salt, pepper + olive oil, then roast for 40 minutes, or until caramelised + cooked through.
4. Half-way through, roughly chop the onions, then add to the tray, seasoning well with salt, pepper + oil too.
5. To prepare your tomato stock, add the tomato purée to 1.5l boiling water + add 1-2 stock cubes (I used tomato, but veg work fine).
6. Tip the roasted veg into a large pot, cover with tomato broth, then add a splash of boiling water to the tray + scrape off the caramelised bits + add that to the pot too.
7. Blend until thick + smooth, adding a splash more stock if desired. Season to taste with salt + pepper.
8. Add 2tbsp cream or cream cheese for ultimate creaminess.
9. To serve, ladle the soup into bowls, top with fresh basil, a swirl of olive oil + a crack of black pepper, then enjoy with a grilled cheese.
