First posted: Aug 11, 2013

Roasted Tomato Soup



Cooks in:        Serves:6

For the Soup
  • 4kg tomatoes – variety of mixed (baby, rosa etc.) halved
  • 2 cloves of garlic
  • 4x 410ml cans of tomato juice
  • Olive oil
  • Tabasco sauce
  • Balsamic vinegar
  • Salt and pepper
  • 250g cheddar cheese
  • Pre-made batch, defrosted and left to prove for +- 2 hours after defrosting
  • Whole egg to wash pastry

What to do

For the Soup
1. Roast the tomatoes, seasoned with salt and pepper and a drizzle of olive oil, in the oven at 200C for 30 minutes

2. Brown the garlic and add the tomato juice and leave to simmer gently

3. Stir in the roasted tomatoes and season with vinegar, tabasco, salt and pepper – to taste.  Allow to simmer for a further 10 minutes

4. Pour into a blender and blend, then pass the mixture through a sieve to remove any lumps

5. Serve hot with the brioche toasties

For the Brioche
(Recipe as seen in Episode 10)
1. Knead dough and fold over

2. Place in bread tin, leave to prove for 45 mins

3. Brush loaf with beaten egg and bake at 200C for 45 mins

4. Remove from oven and allow to cool

5. Cut into slices, place cheddar cheese slices in the middle and toast in a non stick pan. Toast in trepan until golden, then cut each slice into soldiers and serve with soup

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