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Buttery Summer Tomato Soup with Salted Butter

A true taste of summer by @thesaltychilli

20 mins Serves 2

Buy the butter here

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.

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Buttery Summer Tomato Soup with Salted Butter

Ingredients

For the soup:

For the crostinis:

Method

Step 1

Step 2

Step 3

Step 4

Ingredients

For the soup:

For the crostinis:

Method

Step 1

Step 2

Step 3

Step 4

Dark Chocolate Pear Cake

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Churros

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