Roasted Tomato Soup - James Martin Chef

Ingredients

• 1 shallot, peeled and diced
• 500g ripe tomatoes, halved
• 4 cloves garlic, peeled
• 1 red chilli, sliced
• 50ml olive oil
• Salt and pepper
• 500ml vegetable stock
• 50ml double cream
• 400g cherry tomatoes, halved
• 100ml olive oil
• Few sprigs of thyme
• Few sprigs of rosemary
• 200g plain flour
• Water, to mix
• Pinch of cumin
• Mexican salt
• Basil oil
• Drizzle of cream
• Few croutons
• Preheat the oven to 200C
• Place the shallot, tomatoes, garlic and chilli onto a baking tray, and then drizzle in olive oil. Season this and then roast for 1 hour.
• When done, carefully tip into a blender, add the stock and the cream, and then blitz. When it’s been blended, pop this into a saucepan and warm through.
• For the confit tomatoes, roast the cherry tomatoes in the oil and thyme for 30 minutes.
• For the flatbread, mix its ingredients together, then pass through a pasta machine. Sprinkle with Mexican salt, then bake at 200c for 8 minutes.
• To serve, spoon the soup into bowls, top with oil and a drizzle of cream, and then sprinkle over croutons and confit tomatoes.