I know we had a lot of loving last week but just to let you know that tomatoes are know as ‘ Pommes d’ amour’ or apples of love😘
Please note that this tomato soup also makes a wonderful sauce. Use it to coat pasta or pour over chicken fillets topped with torn mozzarella and pop in the oven at 190 for 25 minutes.
Roasted Tomato Soup with Cheddar & Chutney Scones.
Ingredients for Soup:
Serves 4-6 g/ f.
24 halved tomatoes. (use different sizes to get different flavours, I use cherry & vine)
3 cloves of garlic, peeled.
3 tablespoons olive oil.
Salt & Pepper.
1 red onion.
End piece of Parmesan ( the bit that is usually thrown out that you can’t grate)
1/2 bottle of passata.
1/2 litre of bone broth or vegetable stock.
20 basil leaves ( keep back a few for garnish)
1 teaspoon sugar.
A glug of cream.
Cheddar & Chutney Scones.
Makes 8. Freeze well.
350 grms of s/ r flour.
2 teaspoon baking powder.
Pinch of salt.
50 grms diced butter.
1 chopped spring onion.
50 grms of grated cheddar plus another 10 grms for top of scones.
2 teaspoon Dijon mustard.
2 tablespoons mango chutney or whatever type you have in.
300 mls of milk.
1 beaten egg for egg wash.
I usually make these at the same time that the tomatoes are roasting in the oven.