Winter
Starter
French Onion Gratin
the slow-caramelised version
1h 50m·Medium·Serves 4
4.9
Vegetarian
SummerStarterNew
Slow-Roasted Tomato Soup
with gruyère croutons
Roasting concentrates everything that makes a tomato great — sweetness, acidity, umami. Two hours in the oven transforms even average tomatoes into something extraordinary. A generous scatter of crispy Gruyère-topped croutons turns this into a full meal.
15 minPrep Time
2h 10mCook Time
2h 25mTotal
6Serves
EasyDifficulty
August 2024Published
Ingredients
Serves 6
1.5kgripe tomatoes, halved
1 headgarlic, halved horizontally
2red onions, quartered
4 tbspextra-virgin olive oil
1 tspcaster sugar
handfulfresh basil
500mlgood vegetable stock
4 thick slicessourdough bread
80gGruyère, grated
Vegetarian
Method
1
Preheat oven to 160°C (140°C fan). Arrange the tomatoes cut-side up in a large roasting tin with the onions and garlic. Drizzle with olive oil, sprinkle with sugar, season well. Roast for 1½–2 hours until collapsed, caramelised and very fragrant.
2
Squeeze the softened garlic cloves out of their skins. Blend everything with the basil and stock until smooth. Pass through a sieve for a silkier texture, or leave rustic.
3
For the croutons, tear the sourdough into chunks, toss with a little olive oil, and scatter with Gruyère. Grill until golden and bubbling.
4
Reheat the soup gently, adjust seasoning, and ladle into bowls. Top with the Gruyère croutons and a drizzle of olive oil.
Recipe by Marta Henriksen · Published August 2024
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