Slow Roasted Tomato Soup with Crispy Herb Breadcrumbs

5 from 1 vote

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

Cook Time1 30

Total Time1 45

Course: Appetizer, Side Dish

Cuisine: Worldwide

Diet: Vegetarian

Servings: All recipes serve 4 people

Calories: 532kcal

Author: Jane Coupland

Ingredients

For the Herb Breadcrumbs (and stuffing)

1 Echalion (banana) shallot or ½ white onion
75 g/ ⅓ cup Butter
Salt & pepper
125 g/ 1 ⅔ cup Fresh white breadcrumbs
10 g/ ½oz Fresh sage
10 g/ ½ oz Fresh thyme
10 g/ ½ oz Fresh chives

For the Soup

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

For the Slow Roasted Tomatoes

4 Ripe tomatoes
2 tablespoon 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 tablespoon olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 ½ 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 tablespoon olive oil. Lay onto a lined baking sheet, sprinkle with a little salt & pepper and roast for 1 ½ 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.

Nutrition