Creamy Tomato Soup Recipe

Step 1

Preheat your oven to 180°C (356°F).

Step 2

Prepare vine tomatoes by slicing them in half and placing them in a roasting tray.

Step 3

Add sliced red onion and garlic to the tray.

Step 4

Drizzle with olive oil and season with salt, pepper, cayenne, and sugar. Splash a bit of aged balsamic vinegar on top.

Step 5

Roast in the oven for 20-25 minutes until the tomatoes are soft and caramelized.

Step 6

In a dry pan, toast pine nuts until fragrant.

Step 7

In a pestle and mortar, combine sun-dried tomatoes, toasted pine nuts, grated Parmesan cheese, and extra virgin olive oil to form a pesto.

Step 8

Remove tomatoes from the oven and pour vegetable or chicken stock over them, just enough to come halfway up the tomatoes.

Step 9

Break up tomatoes with a spoon and simmer for 3-4 minutes.

Step 10

Add cream if a creamier texture is desired.

Step 11

Use a stick blender to blend the soup until smooth.

Step 12

Make a roux with butter and flour.

Step 13

Add stout beer gradually, stirring to a smooth consistency.

Step 14

Mix in Dijon mustard, a dash of Worcestershire sauce, and grated cheese until melted and combined.

Step 15

Toast both sides of a slice of rustic bread.

Step 16

Spread the cheesy mixture over the toast and place under the grill until bubbly and browned.

Step 17

Pour the soup into bowls, drizzle with the sun-dried tomato pesto, and garnish with fresh basil leaves if desired.

Step 18

Serve the soup alongside slices of Welsh rarebit.