@aslamkhan0003377:

Aslam Nazir khan

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Saturday 27 July 2024 10:11:40 GMT

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Always great to have a cracking tomato soup recipe up your sleeve and this is my all-time favourite way to make it! Simple, yet simply delicious. Enjoy 😄 Chris x ROASTED TOMATO SOUP | Serves 4 INGREDIENTS ➡️SOUP: 1kg/2lb Fresh Tomatoes 240ml/1 cup Chicken Stock, or to preference (can sub vegetable stock) 3-4 cloves of Garlic, skin on (or more if you're a garlic lover!) 1 medium White Onion, diced 1 tbsp Butter 1 tbsp Tomato Puree (Tomato Paste in US) 1/2 tbsp Balsamic vinegar 1 large handful Fresh Basil Leaves few sprigs of Fresh Thyme Salt & Black Pepper, to taste Olive Oil, as needed ➡️GRILLED CHEESE: 8 medium slices of Bread (something firm like Sourdough works well) 2 cups/200g Cheddar, grated (for the crust) 1 cup/100g Gruyere, grated (or cheese of choice) 1 cup/100g Mozzarella, shredded (or second cheese of choice) Butter, as needed METHOD 1️⃣Preheat oven to 200C/390F. Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 25-30mins or until wilted and lightly charred. 2️⃣Meanwhile, melt the butter in a suitably sized pot over medium heat and add the onion. Fry until it just begins to catch colour, then turn heat to low and gently continue frying until caramelized. Use this time wisely to cook the onions low and slow to bring out their natural sweetness. Add tomato puree and fry for a minute or so, then deglaze with balsamic vinegar. 3️⃣Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add stock and basil, then leave to simmer with the lid on for a good 30mins (can simmer longer for deeper flavour, just make sure the lid is on so the soup doesn't reduce). 4️⃣Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock. To thicken just simmer with the lid off. 5️⃣FOR THE GRILLED CHEESE: Butter one side of each of the slices of bread. Flip half of them over so they're butter-side-down. On those slices add gruyere/mozzarella then add the other slice of bread butter-side-up. In batches, add the sandwiches to a non-stick pan over medium heat. Once golden on the bottom, flip them over and sprinkle cheddar over the top. Press down the cheese into the toasted bread. Once the other side is golden, carefully flip it over so it's cheese-side-down. Add cheese to the top and gently press down. Leave to fry until the cheese turns deep golden and attaches to the bread, then carefully flip over and leave the other side to fry until golden/crispy.

Always great to have a cracking tomato soup recipe up your sleeve and this is my all-time favourite way to make it! Simple, yet simply delicious. Enjoy 😄 Chris x ROASTED TOMATO SOUP | Serves 4 INGREDIENTS ➡️SOUP: 1kg/2lb Fresh Tomatoes 240ml/1 cup Chicken Stock, or to preference (can sub vegetable stock) 3-4 cloves of Garlic, skin on (or more if you're a garlic lover!) 1 medium White Onion, diced 1 tbsp Butter 1 tbsp Tomato Puree (Tomato Paste in US) 1/2 tbsp Balsamic vinegar 1 large handful Fresh Basil Leaves few sprigs of Fresh Thyme Salt & Black Pepper, to taste Olive Oil, as needed ➡️GRILLED CHEESE: 8 medium slices of Bread (something firm like Sourdough works well) 2 cups/200g Cheddar, grated (for the crust) 1 cup/100g Gruyere, grated (or cheese of choice) 1 cup/100g Mozzarella, shredded (or second cheese of choice) Butter, as needed METHOD 1️⃣Preheat oven to 200C/390F. Slice your tomatoes in half and evenly place them flesh side up on a suitably sized tray. Generously season with salt and pepper, then flip over. Chuck on your garlic and thyme, drizzle with olive oil and pop in the oven for 25-30mins or until wilted and lightly charred. 2️⃣Meanwhile, melt the butter in a suitably sized pot over medium heat and add the onion. Fry until it just begins to catch colour, then turn heat to low and gently continue frying until caramelized. Use this time wisely to cook the onions low and slow to bring out their natural sweetness. Add tomato puree and fry for a minute or so, then deglaze with balsamic vinegar. 3️⃣Pop the garlic out of the skins and remove the thyme from the tray. Pour everything (including the juices) into the pot with the onions. Add stock and basil, then leave to simmer with the lid on for a good 30mins (can simmer longer for deeper flavour, just make sure the lid is on so the soup doesn't reduce). 4️⃣Blitz using a hand blender and test for seasoning. If you prefer a thinner texture then gradually add more stock. To thicken just simmer with the lid off. 5️⃣FOR THE GRILLED CHEESE: Butter one side of each of the slices of bread. Flip half of them over so they're butter-side-down. On those slices add gruyere/mozzarella then add the other slice of bread butter-side-up. In batches, add the sandwiches to a non-stick pan over medium heat. Once golden on the bottom, flip them over and sprinkle cheddar over the top. Press down the cheese into the toasted bread. Once the other side is golden, carefully flip it over so it's cheese-side-down. Add cheese to the top and gently press down. Leave to fry until the cheese turns deep golden and attaches to the bread, then carefully flip over and leave the other side to fry until golden/crispy.

Cute baby laugh #cute #baby #babylaugh #babycute #fyp #cutedog #cutecat

Cute baby laugh #cute #baby #babylaugh #babycute #fyp #cutedog #cutecat

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