Cherry Tomato Soup Gary Rhodes
Indulge in the comforting warmth of Cherry Tomato Soup, a delightful recipe inspired by the culinary genius of Gary Rhodes. Bursting with the natural sweetness of ripe cherry tomatoes and the aromatic blend of garlic, onion, and fresh basil, this velvety soup offers a perfect balance of flavor with hints of creaminess from a touch of double cream. Simmered to perfection and expertly pureed, this easy yet elegant dish is ideal for cozy weeknight dinners or as a sophisticated starter for entertaining guests. Pair it with slices of crusty bread for a satisfying and wholesome meal. Ready in just 40 minutes and serving four, this vibrant tomato soup is your go-to recipe for a nourishing, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 800 grams cherry tomatoes
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 500 milliliters vegetable stock
- 10 grams fresh basil leaves
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 milliliters double cream
- 4 slices (optional) crusty bread
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, ensuring the garlic doesn't brown.
Add the cherry tomatoes to the pan and cook for 10 minutes, stirring occasionally, until they start to break down and release their juices.
Pour in the vegetable stock and add the fresh basil leaves, caster sugar, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer the mixture to a countertop blender and blend in batches.
Return the soup to the saucepan (if blended separately) and stir in the double cream. Heat gently but do not let the soup boil.
Taste and adjust the seasoning as necessary.
Serve the soup hot in bowls, garnished with additional basil leaves if desired. Pair with slices of crusty bread for dipping.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 44.9 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3349 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
