Sort ingredients
guyj2010
QR Code
Listen
Pdf
Half the tomatoes, add the piccolo tomatoes and the garlic to a roasting tray drizzle with olive oil, season with salt and pepper, roast them for 35 mins at 180c
Meanwhile add the onions and celery to a pan with a pinch of salt (helps them to cook evenly) and a splash of olive oil. Soften the veg until it just starts to brown a little then add the tomato purée
Cook out the purée for 2 mins then add the basil and stock simmer for 30 mins
Add the roasted goodies and stock mix to a blender, if it's still hot make sure the steam can escape!
You could pass this through a sieve but that's up to you, I did not. You should also now check for seasoning again.
Sandwich plenty of your cheese in between two pieces of crusty bread fry in plenty of butter pressing down to get an even finish and melt all that cheese
Serve the soup with a drizzle of olive oil, a drizzle of cream extra black pepper for me.