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Playschool tomato soup
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Total Time:
1 hour
1 hour
Elevate a classic soup with vibrant basil oil, fun alphabet pasta, and a sprinkle of tasty cheese.
Ingredients:
- 2 carrots
- 2 leeks
- 2 sticks of celery
- 2 onions
- 6 large ripe tomatoes on the vine
- 4 cloves of garlic
- olive oil
- 1 organic chicken stock cube or vegetable stock cube
- ½ a bunch of fresh basil (15g)
- extra virgin olive oil
- 2 x 400 g tins of quality plum tomatoes
- 150 g alphabet pasta
- 8 slices of sourdough or your favourite bread
- 125 g mature Cheddar cheese
Instructions:
- - Preheat the oven to 190°C/375°F/gas mark 5. - Peel and slice the carrots, leeks, celery, onions, and tomatoes. - Combine all the sliced vegetables in a roasting tray with unpeeled garlic cloves, olive oil, and seasoning. Roast for 40 minutes until golden and caramelized. - Dissolve a stock cube in 1.25 liters of boiling water. - Make a basil paste by crushing basil leaves in a mortar with sea salt and olive oil. Set aside. - Add basil stalks to the roasted vegetables along with squeezed garlic, tinned tomatoes, and stock. - Bring to a boil, then simmer for 15 minutes until thickened. - Blend the soup until smooth, then return to heat and season. - Stir in alphabet pasta and simmer for 5 minutes. - Toast bread and grate cheese. - Serve the soup in bowls, sprinkle with cheese, top with toast, and drizzle with basil oil. Enjoy!