After a wonderful festive season, we're probably all looking for inspiration for healthier meals and sweet treats that we can prepare at home. Tom shares his favorite healthier alternatives, packed with flavor and absolutely delicious. Why not try his tomato soup recipe?
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Servings: 4-6

Ingredients:

1 x onion peeled and finely chopped
4 cloves of garlic peeled and sliced
2 x chili peppers sliced
300 gram can of diced tomatoes
600g plum tomatoes (halved, seasoned and drizzled with oil and roasted for 25 minutes until rich and golden brown.
500 ml chicken stock
2 tablespoons oregano leaves
Handful of basil leaves
100 ml double cream
Topping:
1 ball of mozzarella, torn into pieces
6 teaspoons of tapenade
100 g grated Parmesan cheese
100 grams of cheddar cheese.
Basil to garnish

Method:
– Heat a pan on the stove and pour the olive oil into it. Once hot, add the onions and garlic and cook until soft.
– Then add the peppers, canned tomatoes, roasted toms and chicken stock.
– Bring it to the boil and then let it simmer for 10 minutes.
– Then add the bread crusts and let them sit for 10 minutes
– Spoon the soup base into a blender and mix with the cream and herbs into a coarse soup.
– You don't have to strain this soup through a sieve, just pour it back into the baking dish,
– Remove the crust from the bread slices and spread the tapenade over it.
– Then add the mozzarella to the dish, these will be like hidden cheese nuggets
– Then spread the top of the soup with the bread and then cover with the Parmesan cheese.
– Place in a preheated oven at 200 degrees Celsius and bake for 15 minutes or until the cheese bubbles away.
– Then take it out of the oven, throw the basil on top and let it rest for 5 minutes before serving.

#TomKerridge #TomatoSoupRecipe

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