Cherry Tomato Soup Gary Rhodes Recipes

CHERRY TOMATO SOUP (GARY RHODES)

Cherry Tomato Soup (Gary Rhodes) image

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I don't have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do.

Provided by Summerwine

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
2 medium red onions, sliced
2 garlic cloves, crushed
2 tablespoons red wine vinegar
1 lb cherry tomatoes, halved (500 grams)
10 fluid ounces passata (see note above)
16 fluid ounces vegetable stock
coarse sea salt (to taste)
pepper (to taste)

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.

CREAMY TOMATO SOUP

Creamy Tomato Soup image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt
Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled

Steps:

Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes.
Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon.

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