Roasted Tomato Soup with a Garlic Herb Toastie
Roasted Tomato Soup with a Garlic Herb Toastie
Ingredients
For the Roasted Tomato Soup
- 1 white onion, roughly chopped
- 1 bulb garlic, cut horizontally in half
- 1 red pepper, roughly chopped
- 1-2 red chillies
- 1 pack tomatoes, mix of cherry and larger vine tomatoes, some halved
- few sprigs fresh thyme
- 1 tablespoon oregano
- 1 teaspoon chilli flakes
- 1 tablespoon paprika
- large pinch salt
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 1/2 cup heavy cream, plus extra for serving
- handful fresh basil
- as needed extra virgin olive oil, for serving
- as needed chilli flakes, for serving
- as needed fresh coriander, for serving
For the Garlic Herb Toastie
- as needed sourdough bread
- as needed Red Leicester cheese
- 3-4 slices Gouda cheese
- 2 tablespoons butter
- 1 garlic clove, crushed
- handful coriander, finely chopped
- handful chives, finely chopped
Instructions
- 1
Preheat your oven to 200°C / 400°F. Add the roughly chopped white onion, garlic bulb (cut horizontally in half), roughly chopped red pepper, 1-2 red chillies, and tomatoes (a mix of cherry and larger vine tomatoes, some halved) to a roasting tray. Season with 1 tablespoon paprika, 1 tablespoon oregano, 1 teaspoon chilli flakes, and a large pinch of salt. Drizzle over 2 tablespoons of olive oil and toss everything together to ensure all ingredients are coated.
⏱️ 10 min•🌡️ 200
- 2
Roast the vegetables in the tray for 40–50 minutes, or until everything is soft, caramelized, and starting to char around the edges.
⏱️ 50 min•🌡️ 200
- 3
Transfer the roasted vegetables and all the juices from the roasting tray into a blender. Add a handful of fresh basil and 1/2 cup of heavy cream. Blitz until the mixture is completely smooth.
⏱️ 5 min
- 4
Pour the blended soup into a saucepan. Stir through 1/2 cup of chicken stock and gently simmer with the lid on for 5–10 minutes. Taste the soup and adjust the seasoning if needed.
⏱️ 10 min
- 5
For the toastie, in a small bowl, mix 1 tablespoon of butter with the 1 crushed garlic clove, a handful of finely chopped coriander, and a handful of finely chopped chives.
⏱️ 5 min
- 6
Load the sourdough bread with Red Leicester cheese and 3–4 slices of Gouda cheese. Butter the outside of the sourdough bread with the remaining 1 tablespoon of regular butter. Cook the toastie in a pan over low heat until it is deeply golden brown and the cheese is fully melted.
⏱️ 10 min
- 7
As soon as the toastie comes out of the pan, brush it generously with the prepared garlic herb butter mixture.
⏱️ 1 min
- 8
Serve the soup in a bowl with a drizzle of heavy cream and extra virgin olive oil. Finish with a sprinkle of chilli flakes and plenty of fresh coriander. Serve the soup alongside the garlic herb toastie.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Soup with a Garlic Herb Toastie
For the Roasted Tomato Soup
- 1 white onion, roughly chopped
- 1 bulb garlic, cut horizontally in half
- 1 red pepper, roughly chopped
- 1-2 red chillies
- 1 pack tomatoes, mix of cherry and larger vine tomatoes, some halved
- few sprigs fresh thyme
- 1 tablespoon oregano
- 1 teaspoon chilli flakes
- 1 tablespoon paprika
- large pinch salt
- 2 tablespoons olive oil
- 1/2 cup chicken stock
- 1/2 cup heavy cream, plus extra for serving
- handful fresh basil
- as needed extra virgin olive oil, for serving
- as needed chilli flakes, for serving
- as needed fresh coriander, for serving
For the Garlic Herb Toastie
- as needed sourdough bread
- as needed Red Leicester cheese
- 3-4 slices Gouda cheese
- 2 tablespoons butter
- 1 garlic clove, crushed
- handful coriander, finely chopped
- handful chives, finely chopped
Instructions
- 1
Preheat your oven to 200°C / 400°F. Add the roughly chopped white onion, garlic bulb (cut horizontally in half), roughly chopped red pepper, 1-2 red chillies, and tomatoes (a mix of cherry and larger vine tomatoes, some halved) to a roasting tray. Season with 1 tablespoon paprika, 1 tablespoon oregano, 1 teaspoon chilli flakes, and a large pinch of salt. Drizzle over 2 tablespoons of olive oil and toss everything together to ensure all ingredients are coated.
⏱️ 10 min•🌡️ 200 - 2
Roast the vegetables in the tray for 40–50 minutes, or until everything is soft, caramelized, and starting to char around the edges.
⏱️ 50 min•🌡️ 200 - 3
Transfer the roasted vegetables and all the juices from the roasting tray into a blender. Add a handful of fresh basil and 1/2 cup of heavy cream. Blitz until the mixture is completely smooth.
⏱️ 5 min - 4
Pour the blended soup into a saucepan. Stir through 1/2 cup of chicken stock and gently simmer with the lid on for 5–10 minutes. Taste the soup and adjust the seasoning if needed.
⏱️ 10 min - 5
For the toastie, in a small bowl, mix 1 tablespoon of butter with the 1 crushed garlic clove, a handful of finely chopped coriander, and a handful of finely chopped chives.
⏱️ 5 min - 6
Load the sourdough bread with Red Leicester cheese and 3–4 slices of Gouda cheese. Butter the outside of the sourdough bread with the remaining 1 tablespoon of regular butter. Cook the toastie in a pan over low heat until it is deeply golden brown and the cheese is fully melted.
⏱️ 10 min - 7
As soon as the toastie comes out of the pan, brush it generously with the prepared garlic herb butter mixture.
⏱️ 1 min - 8
Serve the soup in a bowl with a drizzle of heavy cream and extra virgin olive oil. Finish with a sprinkle of chilli flakes and plenty of fresh coriander. Serve the soup alongside the garlic herb toastie.
⏱️ 2 min