Name: Creamy fresh tomato soup
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1.3 kilogram (2¾ pounds) large tomatoes, quartered; 2 tablespoon olive oil; 2 tablespoon light brown sugar; 1 medium_piece (150g) brown onion, chopped coarsely; 2 clove garlic, crushed; 2 cup (500ml) chicken stock; 810 gram (1½ pounds) canned crushed tomatoes; 1 1/2 cup (375ml) pouring cream; 1/2 cup (125ml) thick (double) cream; 2 tablespoon fresh chives, coarsely chopped; 1 small_piece (150g) french bread stick, sliced thickly; 1 cup (120g) coarsely grated cheddar cheese; 1/2 cup (40g) coarsely grated parmesan cheese

Ingredients

1.3 kilogram (2¾ pounds) large tomatoes, quartered

2 tablespoon olive oil

2 tablespoon light brown sugar

1 medium_piece (150g) brown onion, chopped coarsely

2 clove garlic, crushed

2 cup (500ml) chicken stock

810 gram (1½ pounds) canned crushed tomatoes

1 1/2 cup (375ml) pouring cream

1/2 cup (125ml) thick (double) cream

2 tablespoon fresh chives, coarsely chopped

1 small_piece (150g) french bread stick, sliced thickly

1 cup (120g) coarsely grated cheddar cheese

1/2 cup (40g) coarsely grated parmesan cheese

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Combine quartered tomatoes, half the oil and sugar in medium shallow baking dish, season. Roast about 30 minutes or until softened. Cool 20 minutes, peel tomatoes, discard skin.

3.Meanwhile, heat remaining oil in large saucepan, cook onion and garlic, stirring, until onion softens. Add stock, undrained tomatoes and roasted tomatoes, bring to the boil. Reduce heat, simmer, uncovered, 15 minutes. Cool 20 minutes.

4.Meanwhile, make cheese croûtons. Preheat grill (broiler). Toast bread on one side then turn and sprinkle with combined cheeses, grill croûtons until cheese browns lightly.

5.Blend or process soup, in batches, until smooth. Strain soup into same pan, discard solids. Add pouring cream, stir over heat, without boiling, until soup is heated through.

6.Serve bowls of soup topped with cream and chives, accompanied by cheese croûtons.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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