Roasted Tomato-Basil Soup with Cheddar Cheese Straws

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Roasted Tomato-Basil Soup with Cheddar Cheese Straws
  • Prep Time: 30
  • Total Time: 75
  • Servings: 6
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About this Recipe

Roasting the tomatoes for this soup brings out their depth and sweetness. Served with these addictive flakey cheddar cheese straws it’s a perfect lunch.

Ingredients

1/2 (397 g) Package Tenderflake® Puff Pastry, defrosted in the fridge overnight
1 Egg, beaten
1 cup (250 mL) Grated old Cheddar cheese
1/2 cup (125 mL) Grated Asiago cheese
12 Large Roma tomatoes, halved
1/2 cup (125 mL) Olive oil, divided
1 Onion, chopped
3 Cloves garlic, minced
1 Stalk celery, chopped
1 (28 oz/796 mL) Can tomatoes, with juice
6 cups (1.5 L) Vegetable broth or water
Salt and pepper
1/4 cup (60 mL) Chopped fresh basil
1/44 cup (60 mL) Freshly grated Parmesan cheese

Directions

CHEDDAR CHEESE STRAWS:
PREHEAT oven to 375˚F (190˚C).

ROLL out pastry on a lightly floured sheet of parchment paper to a 10” x 12” (25 cm x 30 cm) rectangle. Brush with beaten egg. Sprinkle evenly with 1/2 of the Cheddar and Asiago cheeses. Gently press the cheese into the pastry using your hands. Carefully turn the pastry over and repeat the process of brushing and topping.

CUT each topped pastry sheet with a pizza cutter into 11 or 12 strips. Twist each strip, cut in half and lay on baking sheets lined with parchment paper.

BAKE in preheated oven for 10-15 minutes or until lightly browned and puffed.

ROASTED TOMATO-BASIL SOUP:
SPREAD tomatoes on a baking sheet. Season with salt and pepper and drizzle with ¼ cup (60 mL) olive oil. Roast in preheated 375˚F (190˚C) oven for 20 minutes or until tomatoes are soft and slightly browned.

HEAT remaining oil in a large pot over medium. Add onions, garlic and celery. Cook 3-4 minutes or until soft. Add roasted tomatoes, canned tomatoes and broth. Remove from heat. Using a hand or regular blender puree soup until smooth. Pour the soup through a mesh strainer into a clean pot using a ladle to push the liquid through. Discard the remains.

PLACE the soup back on the heat, season with salt and pepper and simmer for 10-15 minutes. Remove from heat, stir in basil and Parmesan cheese. Serve with cheese straws.

Notes

For a creamy soup, stir in 1 cup (250 mL) table cream (18%) along with Parmesan and basil.

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