Creamy tomato soup with gorgonzola and roasted tomato bruschetta
|4||leeks — sliced|
|2||celery stalks — chopped|
|1||garlic — cloves, crushed|
|2||tomatoes — tinned (whole)|
|1||potatoes — or sweet potato, cubed|
|375 ml||stock — chicken|
|1/4 tsp||nutmeg — ground|
|1||fresh basil — chopped|
|200 ml||cream — or milk|
|salt and freshly ground black pepper — to taste|
|250 g||baby tomatoes|
|1||vinegar — balsamic|
|1 tsp||brown sugar|
|3||fresh basil — chopped|
|8||bread — ciabatta slices|
|1||garlic — cloves, peeled|
|125 g||gorgonzola — creamy, sliced|
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.