Roasted Tomato Soup - James Martin Chef
This is a lovely creamy soup that is made with roasted tomatoes, garlic, shallot and chilli! Serve with some cumin flavoured flatbread!
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.
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
- For the confit tomatoes
- 400g cherry tomatoes, halved
- 100ml olive oil
- Few sprigs of thyme
- Few sprigs of rosemary
- For the flatbread
- 200g plain flour
- Water, to mix
- Pinch of cumin
- Mexican salt
- To serve
- Basil oil
- Drizzle of cream
- Few croutons
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