Basil is the classic partner for tomatoes in summer, but for a winter version rosemary works wonderfully well.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Cal/Serv:
314
Ingredients
1
.5kg plum tomatoes, halved
2
onions, thinly sliced
3
garlic cloves, crushed
3
rosemary sprigs
3Tbsp.
olive oil
2Tbsp.
sundried tomato paste (or 6 sundried tomatoes, in oil, drained)
6Tbsp.
double cream
FOR THE HERBY CROUTONS
3
thick slices brioche
1Tbsp.
olive oil
1
garlic clove, crushed
1Tbsp.
finely chopped rosemary leaves
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the tomatoes, onions, garlic and rosemary in a large roasting tin, drizzle with the olive oil and some seasoning. Toss gently to coat. Roast for 30min. Stir the vegetables gently and roast for a further 30-40min until tender and slightly charred. Remove and discard the rosemary stalks (don’t worry about a few leaves).
Step 2Put 1/2 the vegetables and the sundried tomato paste/tomatoes into a liquidiser or food processor with 300ml freshly- boiled water. Whizz until very smooth, then pour into a large pan. Whizz remaining vegetables with a further 300ml freshly-boiled water, then add to pan.
Step 3Make the croutons. Remove crusts from bread and cut into cubes. Toss bread, oil, garlic, chopped rosemary and plenty of seasoning on a large baking tray. Cook in oven for 10min, or until golden, turning halfway through cooking.
Step 4To serve, warm the soup through, stirring occasionally. Pour into warmed bowls, add 1tbsp cream to each, then drag a cocktail stick through the cream to create a swirl. Top with the warm croutons and serve.
GET AHEAD Prepare to end of step 3 a day ahead. Cool, cover and chill soup. Cool croutons completely then transfer to an airtight container. Warm croutons briefly in a low oven and complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
