Roast Tomato Soup with Haricot Beans, Basil and Goats' Cheese Croutons
1 hour
A delicious tomato soup to warm you up on a cold day with tasty St Helen's Farm goats' cheese croutons.
2 people made this
Ingredients
Serves: 6
- 10 ripe vine tomatoes, halved
- 3 garlic cloves, thinly sliced
- 1 red chilli, de-seeded and roughly chopped
- 50g St Helen's Farm goats' butter, melted
- 1 tablespoon balsamic vinegar
- 2 red onions cut into quarters
- 2 celery cticks, finely chopped
- 1 carrot, finely chopped
- olive oil
- 1.5L vegetable stock
- 400g tin of haricot beans, drained
- 1 teaspoon caster sugar
- 1 tablespoon tomato puree
- 4 tablespoons St Helen's Farm natural goats' yoghurt
- 20g fresh basil
- 12 thin slices of ciabatta
- 100g St Helen's Farm goats' cheese, grated
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Pre-heat the oven to 190 C / gas 5.
- Place the tomatoes flesh side up onto a baking tray with the red onion. Sprinkle over the chilli, garlic, balsamic vinegar, drizzle over the melted butter and season. Roast for about 30 minutes until the tomatoes are soft and nicely browned.
- In a large pan heat 1 tablespoon of olive oil and gently fry the celery and carrot until soft but not coloured. Now pour in the roasted tomatoes with all the juices from the tray, the vegetable stock, basil, sugar and tomato puree and bring to a simmer.
- Blend the soup until smooth and transfer back to the pan. Then add the haricot beans and season.
- To make the croutons place the ciabatta onto a baking tray, drizzle over the olive oil and top each slice with a little goats’ cheese and bake until golden.
- Serve the soup with a swirl of goats’ yogurt, croutons and a little extra chopped fresh basil.
