Roast Tomato Soup with Grilled Ham and Cheese Sandwiches
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 8servings
Calories 98kcal
Author The Consumption
Ingredients
Roast Tomato Soup
5kilos fresh tomatoes
4~6 garlic cloves
1TablespoonExtra Virgin Olive Oil
1large Red Onion or2 smaller Onions
4stalks of Celery
1TeaspoonItalian Herbs
1Zucchini
2~4 dried datesoptional
2TablespoonsTomato Paste
1Litre bone broth / stockvegetable, chicken or beef
1Litre water
2Bay Leaves
Salt and Pepper to taste
Grilled Ham & Cheese Sandwiches
4slicesgluten-free bread
4slicescheese e.g. JarlsbergHavarti, Colby or Mozzarella
4slicesshaved ham
Softened salted butter
Dried Rosemary
Instructions
Line a baking tray / rimmed cookie sheet with baking paper
Wash your tomatoes, cut them into quarters and remove the stem sections. Place them onto the tray, skin side down
Peel the garlic cloves and place amongst the tomatoes
Sprinkle everything with salt and drizzle generously with olive oil
Roast at 200 degrees Celsius (392 degrees Fahrenheit) for an hour or until the tops of the tomatoes have started to blister and blacken (this is what gives the soup a nice roasted, smoky flavour)
When the tomatoes have finished roasting, roughly dice the onion and celery
In a large pot, add the tablespoon of extra virgin olive oil and heat on medium-high. When the oil is hot, add in the onion, celery and Italian herbs. Sauté until they start to become translucent and the herbs are fragrant
Add in your roast tomatoes and garlic and roughly chop the zucchini and x2 of the dried dates and add these in as well.
Add in the tomato paste, stock, water and bay leaves and stir all ingredients together
Bring the soup to the boil and then turn the heat down to medium-low. Simmer for 30 minutes
While the soup is simmering, remove your butter from the fridge and let it soften
At the 30 minute mark, taste the soup – add in salt, pepper and additional chopped dried dates for sweetness depending on your tastes. Simmer for a further 10 minutes for the flavours to come together
When the soup is done, remove the bay leaves. Use a stick blender to blend the soup until smooth.
Make your toasted sandwiches! Butter your four slices of gluten-free bread (one side only). Sprinkle the buttered side with a little dried rosemary
Place two slices onto a sandwich press (butter side down) and top with cheese and ham. Place the other slices on top and toast until golden and the cheese is melty
Serve toasted sandwiches with a big bowl of hearty soup sprinkled with parmesan and fresh basil – enjoy!
Notes
Roasting the tomatoes and garlic can be done the day before or even kept in the freezer or fridge until ready to make into soup
You can also use this soup as a base for pasta sauce. Simply sauté mince, add more vegetables (like broccoli and carrots), add the tomato soup and some dried or fresh basil, simmer until the flavours combine and then serve over pasta
Place leftover soup into containers and freeze
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