Thursday, 30 October 2014

:: Slow Roast Tomato Soup ::

Until quite recently, the thought of tomato soup was not an appealing one. I am not sure why, but I always visualised Heinz Tomato Soup, that fluro orange colour that still sends shivers down my spine.

When I was at home a few weeks ago, we had a huge glut of tomatoes, so I decided to get over my vision of processed soup and create a warming, smokey tomato soup. The mixture of slow roasted sweet tomatoes, a little chilli and cream cheese is a dream. The cream cheese gives it a wonderful rich, velvety depth and the chilli gives it a little kick that is just so dreamy you can't not but want to eat the whole pan.

To make enough soup for about 6 people you will need:

|| About 20 large vine tomatoes
|| 3 or 4 cloves of garlic
|| A good couple of splashes of tabasco
|| 1.5 litres of good quality chicken stock
|| Salt and pepper
|| 80g cream cheese

:: In a roasting tin, pop your tomatoes, garlic and a drizzle of olive oil and roast on a low heat (140c) for about 1 hour.

:: After an hour the tomatoes should be beautifully caramelised and the garlic lovely and smokey.

:: Pop the roasted tomatoes with juices in a food processor and blitz until almost smooth.

:: Once blitzed, get a sieve and sauce pan and push through the tomatoes, so you get left with a silky smooth liquid. The pulp should stay in the sieve.

:: Once completely sieved, add your chicken stock, tabasco and simmer to develop the flavour even more.

:: Add the cream cheese, season and hey presto, you have a wonderful rich, creamy soup that you want to eat for days.

Serve with lovely fresh bread and salty butter. Heaven.

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