Slow roasted tomato soup with herb oil & toasted pumpkin seeds
No fuss with this recipe, which is designed to give you a nostalgia-invoking midweek meal in minutes.The essence of the dish lies in the tomatoes that you use. Now, you could painstakingly toil away at slow roasting them for a whole working day, or you could come to the conclusion that we have already done all of that for you. Add a couple of Sol's slow roasted tomatoes to your cart and you won’t be disappointed even if you never get around to trying this exact recipe.Anyone should be able to accomplish this simple dish quickly and with ease. It’s enough for two main course portions or four large starter bowls.
- 2 Sols slow roasted tomato
- 150 ml pouring cream
- 500 ml vegetable stock
- 30 ml extra virgin olive oil
- 30 g toasted pumkin seeds
- fresh herb (oregano, basil, fennel)
- salt and pepper to taste
- crusty bread (optional)
- Place the full contents of both jars of slow roasted tomato into your blender and blitz until super smooth, you can add some of the vegetable stock to facilitate this process a little. Let the blender do the work and allow the oil and tomato to emulsify into a buttery sauce.
- Once you've completed the blending, pour the contents out into your saucepot with the rest of the stock and place on a gentle simmering heat. Never let it reach a rapid boil because that would split the sauce and destroy its voluptuous texture.
- Add 100ml of the cream to the soup. If, however, you're only in it for speed, add all the cream now to save on garnishing time later. Remember to keep the soup at a simmer, especially after adding the cream, let the sauce reduce slightly and you will notice it start to develop a slight blush and this is a clear indicator that it’s ready.
- Whilst the sauce is heating and reducing, you can chop up your herbs finely and mix them into your extra virgin olive oil.
- Season the soup to taste, serve in bowls with a drizzle of cream, herb oil and toasted pumpkin seeds.