Grand Recipes

Here’s a delicious soup recipe from Chef Guido de la Mora for fall days when there is a nip in the air.

Cream of Roast Tomato Soup with Beets and Ginger

• 10 fresh plum tomatoes (you can use any kind of tomato, enough to fill a 40 cm ovenproof glass dish)
• ½ red onion
• 12 sprigs of thyme
• 2 cloves of garlic
• 3 tbsp of olive oil
• 1 ½ cups of consommé
• 2 tbsp cream
• 2 small cayenne peppers
• ½ beet, peeled
• 10g powdered ginger
• Diced Brie cheese

Preheat the oven to 205ºC /400ºF
Cut the tomatoes, the beetroot and onion into quarters and peel the garlic, place in the ovenproof glass dish or a roasting tin, drizzle with the olive oil and top with the thyme. Roast until the tomatoes are golden, between 40 minutes and an hour.
Remove from the oven, add the cayenne peppers and blend everything, it may take 2 or 3 rounds, gradually adding the ginger.
In a medium-sized saucepan simmer the consommé and add the blended tomato mixture. Stir to mix well. Season to taste. Remove from the heat and add the cream and mix again.

Serve hot, you can top with a swirl of cream and a sprig of fresh thyme, start frying the diced Brie cheese and add to the soup as a garnish.