This soup is incredibly comforting without leaving you as full as a goog! And the best part is that it only costs you $15 to make 2 decent-sized portions. Double the recipe for a family of 4.
Serves 2 Adults
GF, DF, RSF, SF, VEG
Ingredients
200g cocktail truss tomatoes, vine on
2 large truss tomatoes, vine on red capsicum (about 200g in weight), cut in half with seeds removed
4 garlic cloves, unpeeled
2 French shallots, unpeeled
3 sprigs of thyme, reserve one for garnish and cheesy toast
1-2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
350g potatoes
500ml reduced salt chicken or vegetable stock
1 tbsp ghee or replace with 1 tbsp olive oil
2 pieces of bread of choice
1 handful of grated cheese of choice
Butter for frying bread
Salt and pepper to taste
Coconut cream to serve
For the Soup:
1. Preheat your oven to 200℃.
2. Place the tomatoes, capsicum skin side up, shallots, garlic, and thyme into a large iron skillet.
3. Roast for 20-25 minutes or until starting to char. Add ½ cup chicken stock, along with cumin and smoked paprika, and return to the oven for a further 10 minutes. Remove from the oven and once cool enough to handle, peel off the capsicum skin, garlic and shallot skin, and tomato vines along with any hard thyme stalks (if you want a nice smooth consistency to your soup).
4. Meanwhile, bring a large pot of water to the boil and add your potatoes. Cook until they are nice and soft, drain off the water and return the saucepan to the heat. Add the remaining stock and bring to a gentle simmer to heat through.
5. Place all the ingredients in your food processor or Thermomix and blend until smooth. Add your ghee, season with more balsamic vinegar, salt, and pepper.
For the Cheesy Thyme Toast:
1. To make the cheesy toast, butter the outside of 2 pieces of bread. Place one piece of bread in a hot frying pan, butter side down, top with cheese and thyme, and then place the second piece of bread on top. Turn over once it is nice and golden in colour, then cut into whichever shape you would like; croutons, soldiers, triangles, etc.
To serve, drizzle the soup with olive oil, coconut cream, extra thyme, salt and pepper, and your cheesy toast. You’re welcome!!
