Roast Tomato and Chilli Soup
Nothing says cosy like a bowl of roast tomato and chilli soup. Creamy, comforting, and with a spicy kick, this soup is topped with crispy maple beans for a little something extra. Perfect with a swirl of plant-based cream and a drizzle of chilli oil!
Serves
Ingredients
For the Soup
<item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done>4 banana shallots<item-todo-done><item-todo-done>1kg whole ripe tomatoes<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>6 sprigs of thyme<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>200g plant-based cream<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Crispy Maple Beans
<item-todo-done>1 400g tin of cannellini beans<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Garnish
<item-todo-done>50ml plant-based cream<item-todo-done><item-todo-done> chilli oil<item-todo-done><item-todo-done> black pepper<item-todo-done>
Before you start
Preheat the oven to 220ºC | Lined baking tray x 2 | Large saucepan or pot
Prepare the vegetables
- Top and tail the banana shallots, peel and slice in half lengthways
- If using smaller, cherry tomatoes, leave whole
- If using larger tomatoes, but in half or into even sized chunks
- Destem the red chilli and cut in half lengthways, remove the seeds if you’d like a milder soup
- Cut the garlic bulb through the middle
Roast the vegetables
- Preheat the oven to 220°C
- Place the shallots, tomatoes, chilli, thyme, and halved garlic bulb on a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat
- Roast the vegetables for 30-35 minutes until softened and slightly caramelised, with some charred edges for depth of flavour
Make maple beans
- Add the beans, olive oil and maple syrup to the second lined baking tray and season with salt and pepper
- Roast for 10-15 minutes, stirring halfway through until caramelised and crispy
Simmer the soup
- Remove the thyme sprigs, squeeze the garlic into a saucepan then add the roasted vegetables, vegetable stock, balsamic vinegar, and maple syrup
- Bring to a boil, then reduce to a simmer for 10-15 minutes
Blend and finish
- Stir in the plant-based cream then blend the soup with an immersion blender until smooth
- Taste and season with salt and pepper
- Ladle the warm soup into bowls, top with the maple roast beans, plant-based cream, chilli oil and pepper and serve with our rosemary focaccia for dipping and mopping