Roasted Tomato Soup recipe

Vegetarian recipe for Roasted Tomato Soup with brioche


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

How to

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

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

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

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

Serve hot with the brioche toasties

For the Brioche:
Knead dough and fold over

Place in bread tin, leave to prove for 45 mins

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

Remove from oven and allow to cool

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

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more, and keep turned for her latest cookbook out in April 2017.

Recipe ID 34233

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  • Christine Cameron-Dow

    So according to this recipe, I must toast the brioche in a trepan until golden. In other words, a hole saw used by surgeons for performing craniotomies. I really think AFW should approach me for my services as a proof reader. They urgently need SOMEONE competent to do it….

    • Christine Cameron-Dow

      Oh, and I just noticed – you cut each slice…into soldiers? I think fingers sounds a little better. No more humane than cutting them into soldiers, of course, but at least it’s a term in common usage.