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.
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
