

Make it with:

Buttery Summer Tomato Soup with Salted Butter
A true taste of summer by @thesaltychilli
Ingredients
For the soup:
60g All Things Butter Organic Salted Butter
700g sweet summer vine or cherry tomatoes halved
1 large shallot sliced
2 garlic cloves sliced
1 ½ tbsp tomato paste
1 sprig basil
200ml chicken or veggie stock
Salt and fresh pepper to taste
Olive oil and crostinis to serve
For the crostinis:
2 slices good quality crusty bread
Olive oil for spreading
60g soft goat cheese
1-2 tbsp double cream
Fresh pepper
Method
Step 1
Heat a sauce pan and melt the butter, add the garlic and shallot with a bit of salt and cook to soften for 1-2 minutes.
Step 2
Add the tomato paste and cook stirring for one minute. Toss in the tomatoes with a bit of salt and cook on a high simmer breaking down for 10 minutes. Add the stock and basil and simmer for 5 minutes. Blitz into a soup.
Step 3
In the meantime whip the goat cheese, cream and pepper together, brush both sides of your bread with olive oil and toast in a cast iron pan under a weight so they are even and golden on both sides.
Step 4
Spread the goat cheese over the crostinis and pop on top of your soup with some good quality olive oil.
For the soup:
60g All Things Butter Organic Salted Butter
700g sweet summer vine or cherry tomatoes halved
1 large shallot sliced
2 garlic cloves sliced
1 ½ tbsp tomato paste
1 sprig basil
200ml chicken or veggie stock
Salt and fresh pepper to taste
Olive oil and crostinis to serve
For the crostinis:
2 slices good quality crusty bread
Olive oil for spreading
60g soft goat cheese
1-2 tbsp double cream
Fresh pepper
Step 1
Heat a sauce pan and melt the butter, add the garlic and shallot with a bit of salt and cook to soften for 1-2 minutes.
Step 2
Add the tomato paste and cook stirring for one minute. Toss in the tomatoes with a bit of salt and cook on a high simmer breaking down for 10 minutes. Add the stock and basil and simmer for 5 minutes. Blitz into a soup.
Step 3
In the meantime whip the goat cheese, cream and pepper together, brush both sides of your bread with olive oil and toast in a cast iron pan under a weight so they are even and golden on both sides.
Step 4
Spread the goat cheese over the crostinis and pop on top of your soup with some good quality olive oil.
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