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Sophie Dahl

Roasted tomato and thyme soup with double baked cheese and chive potatoes


Serves 4

Ingredients

For the potatoes

For the soup

  • 2 kilos large ripe plum tomatoes – halved
  • One bulb garlic – cut into half
  • 2 large red onions – peeled and quartered
  • Few springs of thyme
  • 1 tbsp golden caster sugar
  • Sea salt and freshly ground pepper
  • Extra virgin olive oil
  • Vegetable stock (optional)
  • Simple cream (optional)

Method

  1. Bake the potatoes for around 1 ½ hours at 190C
  2. While the potatoes are baking – put the tomatoes, garlic, red onions and thyme into a roasting tray
  3. Season with salt, pepper and sugar and drizzle generously with olive oil
  4. Place in the oven for around 45 minutes
  5. When roasted, remove from the oven, allow to cool slightly and mash the garlic and discard the skin, then blend well
  6. If necessary thin out the soup with a little good quality vegetable stock or single cream. Leave to one side until the potatoes are ready
  7. Remove from the oven, cut in half, scoop out the insides into a bowl
  8. Mix the cooked potato with the butter, crème fraiche, chives and goats cheese. Lastly mix in the egg
  9. Season with salt and pepper and put the filling back inside the potato skins, and then bake in the oven again for around 20 minutes until golden and crispy on the top
  10. When the potatoes are almost ready, reheat the soup and serve with the crispy on the outside, fluffy in the middle potato halves
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