James Martin's roasted tomato soup with cheesy garlic bread
Our favourite Yorkshire chef is back in the kitchen with an autumnal dish packed with immune-boosting ingredients. James Martin shows us how to make a vibrant, veg packed soup, served up on delicious waffles oozing with cheese and bacon.
Roasted tomato soup with cheesy garlic bread
Serves: 4
Ingredients
For the soup
2 red peppers, core removed and cut into 8
1 shallot, peeled and diced
600g ripe tomatoes, halved
4 cloves garlic, peeled
1 red chilli, sliced
50ml olive oil
Salt and pepper
500ml vegetable stock
For the garlic bread
4 thick slices white bread
60g garlic butter, softened (made by roasting half a bulb of garlic - squeezing out the cloves and then blitzing with 200g butter and half a bunch of parsley)
200g cheddar cheese, grated
For the waffles
250g plain flour
1 tbsp caster sugar
1 tsp baking powder
1 tsp salt
3 medium eggs
200ml milk
100g salted butter, melted
200g Cheddar cheese, grated
To serve
A drizzle of cream/a drizzle of olive oil/torn basil
Note: Follow methods below for either garlic bread or waffles depending on equipment you have at home.
Method
1. Preheat the oven to 200C
2. Place the peppers, shallot, tomatoes, garlic and chilli onto a baking tray drizzle in olive oil season then roast for 1 hour
3. When done, carefully tip into a blender, add the warmed stock and blitz. Pop into a pan and warm through.
4. Meanwhile, for the garlic bread, toast the bread slightly. Then spread over the garlic butter then top with cheese and grill until bubbling.
5. Alternatively you can make waffles if in possession of a waffle maker. Preheat the waffle machine until hot. Put the flour into a large bowl, then add the sugar, baking powder, salt, eggs, milk and melted butter. Whisk everything to a dropping consistency.
6. Ladle into the waffle machine - be careful not to overfill. Close the lid and cook for a couple of minutes until golden and crispy. Continue to cook the waffles until you’ve used the mixture up.
7. Preheat the grill. Put the waffles on a large baking tray, cover in cheese and grill until golden and bubbling. Cut the waffles into triangles.
8. To serve, ladle the soup into warm bowls, drizzle with olive oil and basil and serve with the cheesy garlic bread or waffles.