1 week Ago By Sophie Harris
The warmth of homemade soup can be comforting during the winter months and made even tastier when paired with crusty bread. They can be packed with almost any vegetable you’ve got in the fridge for an immune system-boosting pick-me-up throughout the colder months. James Martin has shared a plethora of soup recipes throughout his career, including this roasted tomato one .
The recipe notes said: “Everyone loves a bowl of homemade tomato soup. This gorgeous recipe is served with confit tomatoes and herb oil, making it that little bit more special. Perfect cold weather comfort food!” It serves four people but soup freezes incredibly well so can always be made and frozen for later in the year.
Ingredients: One shallot, peeled and diced 500g ripe tomatoes, halved Four garlic cloves, peeled One red chilli, sliced 50ml olive oil Salt and pepper 500ml vegetable stock 50ml double cream 400g cherry tomatoes, halved 100ml olive oil A few sprigs of thyme A few sprigs of rosemary One large bunch of basil 150ml vegetable oil Drizzle of cream, optional Method: Start by preheating the oven to 200C and then place the shallots, tomatoes, garlic and chilli onto a baking tray. Drizzle them with the olive oil and roast for one hour. Once roasted, tip into a blender, and add the stock and cream before blitzing into a smooth soup.
Pop the mixture into a pan and warm through on the hob. Meanwhile, roast the cherry tomatoes in the oil and thyme for 30 minutes. To make the herb oil, dip the basil into boiling water for five seconds before placing it immediately into iced water.
Squeeze it out and place it into a food processor, blitzing it with the oil for five minutes and popping it straight through a fine sieve. To serve, spoon the soup into bowls, top with oil, a little drizzle of cream and sprinkle over croutons and confit tomatoes..
