Prep Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6
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Tomato soup and bruschettaI included this creamy tomato soup as one of my monthly “Midweek Meals” recipes for Crush online magazine’s Art Issue (41). This truly is my favourite soup of all time, so much so that I’ve been making it for years! In an attempt to shoot a stylish take on “soup and bread”, I served this soup with garlicky bruschetta topped with gooey gorgonzola and slow roasted assorted baby tomatoes. I think I achieved the “yum, I need to eat you now factor”, yes?

If you’re not a fan of gorgonzola, replace with mozzarella, creamy goat’s cheese or Fairview’s Cambozola. What I love about this soup is that it’s easy with no faffing involved. It’s thick, rich and creamy with just the right amount of sweet and tartness. Try this combo and let me know what you think.

Keep warm!!

Cream of Tomato Soup with Roasted Tomato and Gorgonzola Bruschetta

Ingredients:
Soup:
4 large leeks, sliced
2 sticks celery, chopped
2 T (30 ml) butter
1 clove garlic, crushed
2 cans whole tomatoes
2 T (30 ml) tomato paste
1 large potato or sweet potato, peeled and cut into small cubes
1 ½ (375 ml) chicken stock
1 T (15 ml) sugar
¼ t (1.25 ml) of freshly ground nutmeg
2 bay leaves
handful of basil leaves, chopped
+- 125 – 250 ml cream or milk
Salt and pepper to taste

Bruschetta:
250 g assorted baby tomatoes
1 T (15 ml) olive oil
1 T (15 ml) balsamic vinegar
1 t (5 ml) brown sugar
1 t (15 ml) parmesan infused olive oil or extra virgin olive oil
3 T (45 ml) chopped basil leaves
8 slices of ciabatta
Olive oil
1 peeled clove garlic
125 g creamy gorgonzola, sliced
basil leaves

Method:
Preheat the oven to 180°C.
In a medium pot, sauté the leek and celery in butter until softened. Add the garlic, tomatoes, paste, potatoes and chicken stock. Cover and bring to the boil then reduce to a gentle simper for + – 40 minutes – or until potatoes are tender (will take longer due to the acidity in the tomatoes).
Place the baby tomatoes on a baking tray drizzled with olive oil and balsamic. Season and sprinkle with sugar. Roast for +- 25 minutes. Place into a bowl and add chopped basil leaves and oil. Season to taste.
Remove soup from the heat. Add the basil leaves and puree with a stick blender until smooth, add the cream while blending until you’ve reached your preferred consistency and creaminess.
Place back onto the heat to warm through.
Turn oven temperature up to 200°C. Place slices of bruschetta onto a baking sheet. Drizzle with oil and season. Bake in the oven for +- 8 minutes or until golden and crispy. Rub garlic immediately onto the bruschetta, top with a slices of gorgonzola and finish off with generous spoonfuls of roasted tomatoes.
Serve bruschetta immediately with hot creamy tomato soup.

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