Roasted Tomato Soup
It's giving autumn...Roasted Tomato Soup! Make the most of the tomato harvest season with this recipe for a warming light meal!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Blender
- Oven
- Baking sheet
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Spatula
- Ladle
- Serving bowl
- Measuring cup
Ingredients
- 1 shallot, peeled and diced
- 500g ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 red chilli, sliced
- 1 sprig of rosemary and thyme – optional
- 50ml olive oil
- Salt
- pepper
- 500ml vegetable stock
- 50ml double cream
- Basil oil
- Drizzle of cream
- 4 slices of sourdough bread
- 75g grated Parmesan
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