RECIPE: CALABRIAN SPICED ROAST TOMATO SOUP
A SPICY TAKE ON THE ICONIC ROAST TOMATO SOUP RECIPE TWEAKED FROM MOB KITCHEN
We added a warming hint of Calabrian heat by adding lightly roasted Dorset Nduja to this already awesome recipe.
Serves 4
INGREDIENTS
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50g Dorset Nduja
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12 ripe medium sized tomatoes
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2 onions, sliced
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4 cloves garlic
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4 tbsp olive oil
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1 tsprig fresh basil
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300ml thick double cream
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300ml vegetable stock
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100g creme fraiche
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Salt and pepper to season
METHOD
STEP 1
Preheat your oven to 180C. Halve your tomatoes and place on a roasting tray. Drizzle with half your olive oil and roast for 8 minutes until soft. Push the tomatoes to one end of your tray and add the onion and garlic. Drizzle with a little more oil if needed. Roast for a further 8 minutes.
STEP 2
Tear your nduja in to small pieces and scatter on top of your roasted veg. Bake for a further 2 minutes or so, until the fat in the nduja starts to render.
STEP 3
Pour in to a large saucepan, pour in the stock and cream and blitz with a stick blender as it warms through. Taste and season if required.
STEP 4
To serve, spoon in a little creme fraiche, drizzle with olive oil, and scatter with fresh basil leaves.
STEP 5
This recipe freezes really well, perfect for batch cooking. Any space portions can also be kept in the fridge for up to 3 days.
