Creamy tomato soup with gorgonzola and roasted tomato bruschetta

Recipe from: 21 July 2014
recipes, soups, bruschetta

Ingredients 23
Servings 6
Time 00:15

Ingredients

  • 4
    leeks, sliced
  • 2
    sticks celery, chopped
  • 2
    Tbs
    butter
  • 1
    clove garlic, crushed
  • 2
    cans whole tomatoes
  • 2
    Tbs
    tomato paste
  • 1
    large potato or sweet potato, peeled and cut into small cubes
  • 375
    ml
    chicken stock
  • 1
    Tbs
    sugar
  • 1/4
    tsp
    freshly ground nutmeg
  • 2
    bay leaves
  • 1
    handful
    basil, chopped
  • 200
    ml
    cream or milk
  • salt and pepper to taste
  • For the bruschetta:
  • 250
    g
    assorted baby tomatoes
  • 1
    Tbs
    olive oil
  • 1
    Tbs
    balsamic vinegar
  • 1
    tsp
    brown sugar
  • 3
    Tbs
    chopped basil leaves
  • 8
    slices ciabatta
  • 1
    peeled clove garlic
  • 125
    g
    creamy gorgonzola, sliced
 

Method

00:65
 
For the soup:

Preheat the oven to 180°C.

In a medium pot, sauté the leek and celery in butter until softened. Add the garlic, tomatoes, paste, potatoes and chicken stock.

Cover and bring to the boil then reduce to a gentle simper for + – 40 minutes – or until potatoes are tender (will take longer due to the acidity in the tomatoes).

Place the baby tomatoes on a baking tray drizzled with olive oil and balsamic. Season and sprinkle with sugar. Roast for +- 25 minutes.

Place into a bowl and add chopped basil leaves and oil. Season to taste.

Remove soup from the heat. Add the basil leaves and puree with a stick blender until smooth, add the cream while blending until you’ve reached your preferred consistency and creaminess.
Place back onto the heat to warm through.

For the bruschetta:

Turn oven temperature up to 200°C.

Place slices of bruschetta onto a baking sheet. Drizzle with oil and season.

Bake in the oven for +- 8 minutes or until golden and crispy.

Rub garlic immediately onto the bruschetta, top with slices of gorgonzola and finish off with generous spoonfuls of roasted tomatoes.

Serve bruschetta immediately with hot creamy tomato soup.

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.




 

Read more on: soups  |  vegetarian  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.