4th Nov 2014 EAT IT

MC Roasted Tomato Soup

Make a delicious Tomato Soup with grilled cheese croutons for the kids

Choose Organic heritage tomatoes and fresh basil for the best taste

1. Preheat the oven to 180c/355f
2. Place tomatoes in a single layer on a baking sheet, baste with 2tbsp of olive oil or warmed coconut oil, season with the salt and pepper
3. Scatter with the thyme sprigs, bay leafs & crushed garlic cloves
4. Place into the oven and roast around 1 hour until slightly blacked and tender

5. To make the cheese croutons, place the cheese & egg yolk into a food processor with a metal blade. Process until smooth.
6. Add the kamut flour, season & process again. If the mixture becomes too thick, let down with a little almond milk. The ideal texture is smooth and spreadable

7. Next spread a little of the ghee (or Olive oil) to cover one side of each slice of bread
8. On the other side of the bread, spread the cheese mixture and then place another slice of bread on top making a sandwich. Make sure the buttered sides of the bread are on the outside as above
9. Grill in a grill press until golden bar marks appear, then turn 90 degrees & repeat to achieve a chequered effect

10. While the tomatoes are still roasting, melt the rest of the coconut oil in a high sided heavy base pan on stove
11. Add the shallots, celery, thyme & a pinch of pink salt Sauté with a lid over a medium high until softened
12. Add the garlic and sauté for a further minute
13. Next add the sun dried tomato paste and cook over a low heat for 2/3 mins
14. Add the vegetable stock and bring to the boil.
15. Now add the roasted tomatoes and their juices, the basil and stir to combine

16. Transfer to a blender in batches and blitz
17. Add back to a clean pan adding the honey and vinegar, adjust to preference and then season to desired taste

  18. Cut up the toasted sandwiches into a mixture of small square croutons and triangles

19. Pour the soup out into bowls and place some croutons on top of the soup

Marie_Chantal_Blog 47 My children always love this meal because they have so much fun dipping the cheese sandwiches in the soup!    


Marie-Chantal collaborating with Ross Leggatt to create delicious recipes for children


For the soup:
100ml Extra Virgin Olive Oil or
3 tbsp Coconut oil (odourless)
1.25kg Organic heritage tomatoes
4 Banana shallots finely chopped
1 Celery stick finely chopped
4 Garlic cloves peeled and chopped,
1/2 Garlic bulb crushed in their skins
2tsp Thyme chopped & 3 sprigs of thyme
3 bay leafs
50g of organic sun dried tomato paste
1 large dessert spoon of raw apple cider vinegar
1 large dessert spoon of Manuka honey
Small handful of fresh basil
Himalayan rose pink salt fine
Freshly ground white pepper
1.5l Vegetable stock, use an organic, reduced salt vegetable bouillon

For the grilled cheese croutons:
200g grated Manchego cheese at room temperature
50g Cottage cheese drained
1 Organic egg yolk
Good pinch kamut flour
Organic ghee at room temperature
10 slices of sliced bread of choice crust removed
Alternative Cheese: Cheddar or American Slice