Roast Tomato Soup with StiltonToast

Roast Tomato Soup with Stilton Toast

Where has this week gone? It seems that I am rather behind on sharing the meals – definitely need to review my strategy!

Well, we managed to get to Monday lunch, so here is Monday’s evening meal.

Roast Tomato Soup with Stilton Toast

This is my take on Jamie Oliver’s 30 minute meals soup – pretty much the same but I roast it for a little longer.

Roast Tomato Soup with StiltonToast Ingredients:

1.5 kg Mixed cherry tomatoes and tomatoes on the vine

3 Medium red onions

4 Cloves of garlic

1 Large fresh chilli

4 tbsp  Balsamic Vinegar

4 tbsp Olive Oil

Large bunch of fresh Basil

Ciabatta Loaf

Vegetarian Stilton

Method:

Heat the oven to 220 degrees Celsius

Pour the Olive Oil into a large baking tray or dish

Chop any large tomatoes and tip them all into the tray, even some of the vine can go in too!

Mix around with your hands so that everything is coated with oil

Pop the tray into the oven

Meanwhile, grab a stock pot and put it onto the hob with

Remove the seeds from the chilli and dice, then add to the pot

Dice the onions and add to the pot

On a medium heat, simmer the mix until the onions are soft and fragrant

Add the Balsamic Vinegar and simmer until reduced

Slice the ciabatta and place sliced stilton onto each piece – place on a baking tray and pop into the oven below the tomatoes

Once the tomatoes have roasted (about 12-15 minutes) remove them from the oven and pour into the stock pot

Mix together well

With a stick blender, blitz to your desired texture

Reheat the soup and remove the toast from the oven

Serve in warmed bowls and season to taste

For Jamie’s original recipe, can be seen here

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