Roasted Tomato Soup
Roasted tomato soup
with “grilled cheese”
Recipe by Clement Pedro
1kg ripe tomatoes, halved
2 celery stalks, cut into large chunks
1 carrot cut into chunks
2 leeks, cut through the length
4 garlic cloves, in their skins
3T extra virgin olive oil
Salt and freshly ground black pepper
1 vegetable or chicken stock cube
2L hot water
2t Celery salt
100g Parmesan cheese
Parsley to garnish
Add the tomatoes, celery, carrot and leeks to a large mixing along with the garlic and olive oil. Season with salt and freshly ground black pepper to taste then toss to coat and combine before placing in a roasting tray and roasting in an oven preheated to 180°C for 30 - 40 minutes or until the vegetables are soft and slightly charred.
Dilute the stock cube into the hot water before adding to a pot along with the roasted vegetable and celery salt. Bring to a gentle simmer then puree the soup using a hand mixer or in stages in a food blender. Taste if extra seasoning is needed.
For the grilled cheese: Finely grate the cheese before adding large tablespoon of the grated cheese to a non-stick pan over a medium heat. Allow the cheese to slowly melt into a disk shape. As the edges of the disk begin to caramelize carefully watch it as it begins to bubble in the center, before the center begins to caramelize, carefully remove the disk and place it on some absorbent kitchen paper to firm up.
Serve the “grilled cheese” with the soup, either crumbled into the soup or served on the side. Garnish with parsley before serving.