Cooking Healthier with Tom Kerridge: Tomato Soup Recipe

By Tom Kerridge · 60 min

Ingredients

Instructions

1. Preheat the oven to 200°C. Roast the halved plum tomatoes (seasoned and drizzled with oil) for 25 minutes until rich and golden.
2. Heat a pan and add olive oil. Cook the sliced onion and garlic until soft.
3. Add the chillies, chopped tomatoes, roasted tomatoes and chicken stock. Bring to the boil, then simmer for 10 minutes.
4. Blend the soup base with the double cream and oregano and basil leaves until coarsely textured. Do not pass through a sieve.
5. Pour the soup back into the casserole dish.
6. Remove the crusts from the bread, spread with tapenade, and lay over the soup.
7. Add the mozzarella chunks to the dish, then cover the top with the bread and sprinkle with the parmesan. Bake for 15 minutes or until the cheese is bubbling.
8. Remove from the oven, scatter over basil, and rest for 5 minutes before serving.

Summarized from Tom Kerridge's video. Watch it for the details.

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