Cherry Tomato Soup Gary Rhodes Recipes

CHERRY TOMATO SOUP (GARY RHODES)

Steps:

• Heat up the olive oil in a frying pan.
• Add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• When the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (The garlic is added second to prevent it from burning and tasting bitter.).
• Add the red wine vinegar to the pan and bring to a boil. Cook until only a bit of liquid is left. (Be careful not to reduce too much or it will give your soup a soury taste.).
• Add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• Stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• Taste the broth then sprinkle sea salt and pepper over soup to your taste.
• Serving: you can serve with torn fresh basil leaves over top.

CHERRY SOUP

Steps:

• In a large heavy saucepan, stir together all the ingredients EXCEPT the cherries.
• Over medium heat, stir until thickened & smooth.
• Stir in cherries & cook for 1 minute.
• Pour into serving bowl, then cover & chill.
• Discard cinnamon stick before serving.

ROASTED CHERRY TOMATO SOUP

Steps:

• Preheat the oven to 400ºF.
• Add the onion, tomatoes and garlic (leave the cloves whole!) to a large rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to coat and spread in an even layer.
• Bake for about 30 minutes, stirring halfway through, until the tomatoes have shriveled and started to char.
• Remove from the oven and let cool for about 5 minutes.
• Add the roasted veggie mixture to a blender, along with the broth, tomato paste, oregano, coconut milk and salt. Process until smooth. Transfer the mixture to a medium saucepan.
• Set the pan over medium low / low heat and cook for about 10 minutes, stirring occasionally, until warmed through and the flavors have had a chance to meld. Taste and season with additional salt / pepper as needed.
• Serve topped with plenty of fresh basil and bread on the side for dipping!