Roast Tomato Soup & Cheese Flatty
Deep roasted tomato soup with molten cheese-stuffed flatbreads for dunking - the grown-up glow-up of tomato soup and a toastie.
Serves: 4
Prep time: 20 minutes
Cook time: 50 minutes
INGREDIENTS
8-10 Roma tomatoes, halved lengthways
1 leek, white and pale green part only, sliced into 1cm thick rounds
3 tablespoons oregano leaves - I didn't have so I used rosemary
1 teaspoon sea salt, plus extra for sprinkling
1 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 cups (500ml) chicken or vegetable stock
100ml thick (double) cream
1 quantity of Yoghurt Flatty Dough
2 cups (200g) grated cheddar - didn't have so used 8 slices of mozzarella + a crumbled block of feta
chilli flakes and parmesan cheese (optional)
METHOD
Preheat the oven to 180C.
In a bowl, massage the tomato halves, leek slices, oregano leaves, salt, pepper and half of the olive oil.
Spread the mixture evenly on a baking tray and roast for 30 minutes. Once the tomatoes have been removed from the oven, increase the oven temperature to 200C.
In a medium saucepan, combine the roasted tomato mixture (including the pan juices) with the stock. Bring to a simmer.
Stir in the thick cream and remove from the heat.
Use a stick blender to puree the soup while it's hot. Alternatively, let it cool and blend it in an upright blender. Reheat the soup.
While the tomatoes are roasting, divide the yoghurt flatbread dough into four balls.
Roll each ball into a circle about 1cm thick.
On one half of each circle, place 1 slice of mozzarella and a couple of tablespoons of crumbled feta, then top with another slice of mozzarella, leaving a 1cm edge.
Fold the dough over the cheese and seal the edges by pressing them together.
Place the filled dough on a large baking tray lined with baking paper.
Brush the tops of the flatbreads with the remaining olive oil.
Bake the flatbreads for 20 minutes or until golden brown.
Serve the roasted tomato and leek soup with the cheesy flatbreads.
HINTS
Sad, cheap, out-of-season tomatoes are welcome here - 30 minutes of roasting fixes almost everything.
The Yoghurt Flatty Dough is its own recipe on the website - make a double batch; the dough keeps in the fridge for a day and the baked flatties freeze.
Day-two soup with a fresh flatty is one of the great desk lunches - pack the soup in a jar and toast the flatty on arrival.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 14000kJ (3350 calories)
Protein: 110g
Fat: 160g
Saturated fat: 80g
Carbohydrates: 260g
Sugars: 30g
Fibre: 15g
Sodium: 6600mg
Note: includes the flatbreads as made with mozzarella and feta.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.