Tomato Soup with Parmesan Toasties

Soup is one of my favourite comfort foods and something I love eating all year round, but especially in winter. Tomato soup is my ultimate when it comes to comfort, feel-good food! Making tomato soup is also a great way to use up excess tomatoes.

Delicious Tomato Soup

What would soup be without crunchy croutons or, in this case, Parmesan Toasties? The toasties are so easy to make and complement the soup beautifully! I originally found this Tomato Soup recipe in Jamie Oliver’s 30 Minute Meals – it is one of my favourite recipe books! This recipe serves two as a main meal {with a bit left for lunch the next day} and four people as a starter portion.

Ingredients:

800g – 1kg Ripe Cherry Tomatoes {preferably on the vine}
2 Small or one medium-sized Red Onions
1 to 2 Red Chillies
3 Cloves of Garlic
1/2 Cup Basil Leaves
Balsamic Vinegar
Extra Virgin Olive Oil
Salt and Pepper
Creme Fraiche

Method:

Preheat your oven to 200˚c. Remove the tomatoes from the vine and place on a roasting tray. Drizzle with a generous amount of olive oil and season with salt and pepper. Finely chop your chillies and add to the tomatoes. Lastly, add the garlic cloves and give it a good mix. Place in the oven for approximately 15 minutes.

Peel and roughly chop your onion/s. Place in a large saucepan with a tablespoon of olive oil. I like to use my non-stick Le Creuset casserole – it is definitely my best cookware purchase to date. Cook the onions over medium heat until softened, stirring occasionally.

Once the onions have softened, add 3-4 tablespoons of Balsamic Vinegar. Simmer until the vinegar has reduced, and turn off the heat.

Remove the tomatoes from the oven and add to your onion and balsamic mixture; stir well. Pour into a blender, add the basil, cover and blitz until you are happy with the consistency.

Parmesan Toasties

Ingredients:

Rye or Ciabatta Bread
Parmesan Cheese

Method:

While the soup is blending, turn the oven onto the grill setting. Grate parmesan or any hard cheese, pecorino, just as well as parmesan. Drizzle your bread of choice with olive oil, place on a baking tray and cover with the cheese. Grill in the oven until the cheese is bubbling and golden.

Pour the soup into serving bowls, drizzle with basil oil, cream and a few basil leaves and serve with the parmesan toasties. You can make the soup ahead of time and refrigerate until you need it. If you cook a large amount, then pop the leftovers in the freezer for a quick weekday meal or an excellent lunch option.

Another great recipe for tomatoes is my Simple Tomato Salad.

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