Rate this recipe

Cream of Tomato Soup with Roasted Tomato and Gorgonzola Bruschetta

Cream of Tomato Soup with Bruschetta

BY

Share4
Tweet
Pin15
WhatsApp
19 Shares

Stylish “soup and bread”. Two delicious tomato dishes makes one memorable meal.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 45 mins
Categories: Bread, Rolls and Muffins, Soups, Vegetarian

issue 41

Crush Mag Online Crush Mag Online

Ingredients

Soup
4 large leeks, sliced
2 sticks celery, chopped
2 Tbsp (30 ml) butter
1 clove garlic, crushed
2 tins (2 x 410 g) whole tomatoes
2 Tbsp (30 ml) tomato paste
1 ½ C (375 ml) chicken stock
1 large potato, peeled and cut into small cubes
1 Tbsp (15 ml) sugar
¼ tsp (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 Tbsp (15 ml) olive oil for frying
1 Tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) brown sugar
1 tsp (5 ml) parmesan infused olive oil or extra virgin olive oil
3 Tbsp (45 ml) chopped basil leaves
8 slices of ciabatta
olive oil
1 peeled clove garlic
125 g creamy Gorgonzola, sliced
basil leaves

Method

Soup
Preheat the oven to 180 °C.

In a medium saucepan, 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 simmer for + – 40 minutes – or until potatoes are tender (may take longer due to the acidity in the tomatoes).
Remove soup from the heat. Add the basil leaves and puree with a stick blender until smooth, add the cream while blending until you reached your preferred consistency and creaminess. Place back onto the heat to warm through.

Bruschetta
Place the baby tomatoes on a baking tray drizzled with olive oil and balsamic. Season and sprinkle with sugar. Roast for +- 25 minutes. Remove from the oven and place into a bowl, add chopped basil leaves and infused oil. Season to taste.

Turn oven temperature up to 200 °C. Place slices of ciabatta onto a baking sheet. Drizzle with olive oil and season. Bake in the oven for +- 8 minutes or until golden and crispy. Rub garlic immediately onto the toasted ciabatta to flavour, top with slices of Gorgonzola and finish off with generous spoonfuls of roasted tomatoes.

Serve bruschetta immediately with hot, creamy tomato soup.

Variation: Replace Gorgonzola with any creamy blue-veined cheese, goat’s cheese or for something lighter, use fresh Mozzarella.