Go Back
+ servings

Slow Roasted Tomato Soup with Crispy Herb Breadcrumbs

Crisp & crunchy Herb Breadcrumbs will add new vitality to soups, salads and Sunday Roasts. They are versatile, easy and remarkably delicious.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer, Side Dish
Cuisine: Worldwide
Keyword: crispy breadcrumbs, herb breadcrumbs, herb stuffing, soup croutons, vegetarian stuffing
Servings: 4 All recipes serve 4 people
Author: Jane Saunders

Ingredients

For the Herb Breadcrumbs (and stuffing)

  • 1 Echalion (banana) shallot or 1/2 white onion
  • 75 g/ 1/3 cup Butter
  • Salt & pepper
  • 125 g/ 1 2/3 cup Fresh white breadcrumbs
  • 10 g/ 1/2oz Fresh sage
  • 10 g/ 1/2 oz Fresh thyme
  • 10 g/ 1/2 oz Fresh chives

For the Soup

  • 1 White onion
  • 1 clove Garlic
  • 3 tbsp Olive oil
  • 1 kg Ripe tomatoes (about 10 - medium)
  • 500 ml/ 2 cups Vegetable stock
  • 1 tbsp Single cream (half & half)

For the Slow Roasted Tomatoes

  • 4 Ripe tomatoes
  • 2 tbsp Olive oil
  • Salt & Pepper
  • Peppery salad leaves (I used a mix of rocket, spinach and watercress)

Instructions

To make the Herb Breadcrumbs

  • Chop the onion finely
  • Melt the butter in a heavy based frying pan and fry the onion over a low-medium heat for 5 minutes until soft and translucent
  • Meanwhile finely chop the herbs
  • Add the breadcrumbs and the herbs to the pan and toss until thoroughly combined
  • Cook until the breadcrumbs turn crisp and golden - stir frequently to prevent them from burning
  • Season to taste then tip into a bowl to prevent further cooking in the hot pan

To Make the stuffing

  • Follow the above instructions 1-4 then pile into a lined baking tin and bake for 25-30 minutes in a pre-heated oven (180C/ 350F/ GM4)

To make the soup

  • Preheat the oven 150C/ 300F/ GM2
  • Halve the tomatoes and toss in 2 tbsp olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 1/2 hours
  • At the end of the cooking time, chop the onion and garlic finely and fry in the remaining olive oil until soft
  • Put the tomatoes, stock, onions and garlic into a blender and whizz until smooth. Heat until piping hot, stir the cream through and season to taste
  • When ready to serve, ladle the soup into 4 bowls and top with the herb breadcrumbs

To make the slow roasted tomato salad

  • Preheat the oven 150C/ 300F/ GM2
  • Halve the tomatoes and toss in 1 tbsp olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 1/2 hours
  • Remove the tomatoes from the oven and let cool for 10 minutes
  • Toss the salad leaves in the remaining olive oil and divide across 4 plates
  • Place 2 tomato halves on each plate and sprinkle with the herb breadcrumbs

Notes

The fried breadcrumbs can be stored in an airtight jar at room temperature for up to 2 days. The uncooked stuffing can be made in advance up to 2 days ahead of use. Store covered in the fridge and allow an extra 5 minutes cooking time.