0:00
Beautiful vine tomatoes
0:01
The riper the tomatoes, the better the soup. Take the core out. Get your thumb and place it half a centimeter
0:06
underneath the tip of your knife. Place it in, and then just twist around
0:10
That's the only part of the tomato that we're not using. Red onion and garlic
0:16
Red onion because it's sweeter than a white onion. Slice your onions and your garlic
0:22
Nice and fine. Traditionally, you'd be making it in a pot. It's so much better to start it off on top of the stove
0:28
Searing the tomatoes and the garlic when it goes in the oven you actually roast the tomatoes and they don't stew
0:34
There's a big difference in flavor be quite generous with the olive oil it makes the soup nice and glossy shiny
0:41
Salt pepper and then a little teaspoon of cayenne just gives it that heat, but it's not as fierce as chili
0:48
Take your tomatoes just slice them in half And then Little touch of sugar that's going to help intensify the sweetness
0:57
a little sprinkle of aged chocolate vinegar gives that nice dark rich acidity to the soup
1:07
into the oven 20 25 minutes 180 To make my soup even more irresistible
1:14
I gonna make a punchy sun tomato pesto to drizzle over the top Now I making this in a pesto and mortar because you feel so much more in control And you not depending on a blade that whizzing around at a thousand miles an hour
1:29
Next in a dry pan toast off some pine nuts toast them to the absolute max and then in
1:36
smell in there is incredible Parmesan Lightly grate that This is where it starts to become creamy extra virgin olive oil
1:47
It doesn't need salt because the parmesan is going to season it for you. And just take a couple of tablespoons of the oil of the sun-dried tomatoes we're in
1:56
Really helps to make that stunning pesto. I can smell those roasted tomatoes
2:03
Want them out? Wow. Next, pour in a little vegetable stock or chicken stock so it sits halfway up the tomatoes
2:17
Put your spoon through those tomatoes they break up instantly bring that up to the boil let it simmer for three or four minutes
2:24
I want to make it a little more creamy now cream in Give that little stir you can keep it rustic and yet your masher in and you've got that nice thick rich
2:35
chunky tomato soup or Get yourself a stick blender next get Stick blender
2:50
Blitzing like that you glaze the bottom of the pan and you get all those amazing flavors from the bottom
2:58
That's delicious To make my lunch extra hearty I'm gonna knock up a deliciously gutsy version of cheese on toast to go with my tomato soup
3:07
Welsh rabbit Absolute classic, I'm gonna make a room 50 grams of butter three nice tablespoons of flour
3:14
That's all a room is basically traditionally you would use flour butter and milk
3:20
But in Welsh rabbit the milk is often cheekily substituted for a stiff slug of stout gives it that strong
3:27
gutsy flavor I want it nice and thick. Make sure those lumps are out
3:35
A nice teaspoon of Dijon mustard. And then season it. Nice and spicy with Worcestershire sauce
3:41
Gives it that delicious, intriguing flavor. Now that smells amazing. Almost brings tears to your eyes
3:48
Beautiful. Now, Welsh rabbit. Wouldn't be a stunning Welsh rabbit without rich, mature cheese
3:55
Soap and a great Montgomery cheddar. Goes well with the beer And drop that in Really important to put this in while the roux roof still nice and hot because the cheese melts Now for the bread I
4:12
Prefer a good rustic country loaf that will stand up to my hardcore topping
4:16
Want that nice crisp base to my Welsh rabbit so toast it both sides
4:25
Spread that beautiful cheesy berry spicy mixture just great I'm going to blister and bubble and gratinate
4:37
God. A little splash. I'm leaving Perry. And back under the krill for 90 seconds
4:46
In one delicious, creamy, roasted tomato soup. It's coming back to me all those days I had off school
4:53
I used to purposely lie about feeling ill just to get a bowl of my mother's tomato soup
4:58
How bad was that? But, my God, it was worth it. Oh
5:03
Now, my Welsh rabbit. Mm. Look at those babies. That just takes cheese and toast to another level. Wow
5:14
Roasted, creamy tomato soup with a sun-dried tomato pesto served with the most amazing, delicious Welsh rabbit
5:22
I feel like ringing in sick
