Starters
International
InternationalCreamy Tomato Soup
A velvety bowl of tomato soup served three ways. The basic leans on a good tin, the better roasts fresh tomatoes for depth, and the ultimate slow-roasts vine tomatoes with cream and basil oil.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Slow-roasted San Marzano tomatoes finished with crme frache and basil oil.
Per serving£2.45
Total cost£9.80
Time1 hr 30 min
Ingredients for 4
- Soup
- 900 g San Marzano or plum tomatoes , halved
- 4 cloves garlic , skin on
- 1 banana shallot , sliced
- 3 tbsp extra virgin olive oil
- 1 tsp fennel seeds
- 350 ml fresh chicken or vegetable stock
- 100 ml crme frache
- Basil oil
- 30 g fresh basil
- 60 ml extra virgin olive oil
- flaky sea salt and black pepper , to taste
Method
- Heat the oven to 160C. Lay the tomatoes cut-side up with the shallot, garlic, fennel seeds and olive oil, season and slow-roast for 55 minutes.
- Meanwhile blanch the basil for 10 seconds, refresh in iced water, then blitz with the basil oil olive oil and a pinch of salt; strain through muslin.
- Squeeze the roasted garlic from its skins and tip the tray contents into a pan with the stock.
- Simmer for 8 minutes, then blend until silky and pass through a fine sieve for a luxurious texture.
- Stir in most of the crme frache, then serve topped with a swirl of the remaining crme frache and a drizzle of basil oil.
Equipment
- roasting tray
- blender
- fine sieve
- muslin cloth
The three ways, side by side
Budget
Tinned tomatoes blitzed with onion and a swirl of cream.
Better
Roasted fresh tomatoes and red pepper for a sweeter, deeper flavour.
Ultimate
Slow-roasted San Marzano tomatoes finished with crme frache and basil oil.
