I keep being drawn back to this chef’s website simply because their food photography is so good it makes me hungry enough to want to just dive into the kitchen and cook.
This soup is just so smooth, velvety and moreish…a real hats off to simple produce that can be sourced around Sussex easily…well for the next couple of weeks, at any rate. Our fabulous Nutbourne tomatoes will be finishing soon, so there isn’t too much opportunity left to enjoy a bowlful.
The cheddar dumplings are so simple, and an upgrade from our usual crusty bread and cheese on the side. This recipe calls for Davidstow Cheddar but we pooh-pooh stuff from all that way over the other side of the country as we have our own amazing Sussex Cheddar – both organic and non-organic. Cheddar is hearty and sweet, but we also like to experiment with cheese with a slightly nuttier and more mature flavour – like the Olde Sussex, from The Traditional Dairy or Lords Burgh from Plumpton Down.
This soup works with a ripe classic vine tomato and don’t skimp on quality. Tinned tomatoes are great as a cupboard basic, but there is a massive difference in tomato soup as canned or even tetrapak-ed tomatoes will leave a slight metallic aftertaste. A good ripe fresh vine tomato will give a more rounded edge.
Any breadcrumbs will also work, but Monica Shaw, this recipe’s cook recommends wholemeal – and we found they did make a difference to the flavour.
Roasted tomato soup
- 1kg tomato, ripe
- 1 carrot, peeled and diced
- 2 garlic cloves, finely chopped
- 1 bunch of basil, small, separated into leaves and stalks
- 600ml vegetable stock
- Cheddar cheese, grated
- olive oil
- 2 slices of bread, crumbled, or approximately 55g of breadcrumbs
- 3 eggs, beaten
- 55g of Cheddar cheese
- black pepper