Cooking Healthier with Tom Kerridge: Tomato Soup Recipe

After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and absolutely delicious. Why not try his tomato soup recipe?
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Serves: 4-6

Ingredients:

1 x onion peeled and sliced fine
4 cloves of garlic peeled and sliced
2 x chillies sliced
300g tinned of chopped tomatoes
600g plum tomatoes (halved, seasoned and drizzled with oil and roasted for 25 minutes till rich and golden.
500ml chicken stock
2 tbsp oregano leaves
Handful of basil leaves
100ml double cream
Topping:
1 ball of mozzarella torn into chunks
6 teaspoons of tapenade
100g grated parmesan
100g cheddar cheese.
Basil to garnish

Method:
- Pre heat a pan on the stove and pour in the olive oil, once hot add the onions and garlic, cook out till soft.
- Then add the chillies, tinned tomatoes, roasted toms and chicken stock.
- Bring up to the boil and then simmer for 10 minutes.
- Then throw in the bread crusts to soak up for 10 minutes
- Ladle the soup base into a blender and blitz to a course soup along with the double cream and herbs.
- No need to pass this soup through a sieve, simply pour back into the casserole dish,
- For the slices of bread remove the crust and spread on the tapenade.
- Next add the mozzarella to the dish, these will be like hidden cheesy nuggets
- Next cover the top of the soup with the bread and then cover with the parmesan.
- Pop into a pre heated oven 200 degrees celsius and bake for 15 minutes or until the cheese is bubbling away.
- Then remove from oven, throw on the basil and rest for 5 minutes before serving.

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