fighting the flu: roasted tomato soup with roast potato, onion and rosemary bread

oh no, I think I’m getting spring flu! (actually, maybe it’s the last gasp of winter flu, because it’s still soo cold outside.)

I’m determined to beat it down before it conquers though, and what better way than with a steamy wholesome soup?

This one is lovely, I feel like it replenishes the soul. It has a little bit of a spicy kick, which reminds you you’re alive.

I’ve served it up with a roast potato, onion and rosemary bread. The bread’s a bit naughty because it’s pretty carb-indulgent. But I wont tell if you don’t..

Now artisan bakers may be disgusted by what I’m about to say, so be warned! But I actually deliberately under knead my bread so the dough is still a bit sticky. Blasphemous, I know. But this means it bakes long and flat, and I prefer to dip gnarly flat hunks into my soup rather than slices. (I promise I’m only this unrefined in the privacy of my own home.)

If this doesn’t float your boat, I promise that if you knead the dough for a bit longer than me, until its no longer sticky (about 10 minutes), and shape the loaf into a football shape, it will come out like a normal risen loaf (and not like mine). Pinky swear it.

Roasted Tomato Soup

• 1kg fresh tomatoes
• 6 cloves garlic, peeled
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 carrots, diced
• 1 tsp cayenne pepper
• 1 litre vegetable stock
• 1/2 cup chopped fresh herbs, optional, to garnish
• 1/2 cup heavy cream, optional

Method:

1. Preheat oven to 210C.
2. Wash, core and cut the tomatoes into quarters. Spread the tomatoes and garlic cloves onto a lined baking tray. Drizzle with olive oil and season with salt and pepper.  Roast for 20 to 30 minutes, or until caramelized. Remove  from the oven and set aside.
3. In a large pot melt the butter at medium-high heat.  Once it is bubbling add the diced onion, carrots and cayenne.  Saute until onions are translucent, about 3 minutes. Add the chicken stock, roasted garlic and tomatoes. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third.
4. Use an immersion blender to puree the soup until smooth, or in batches in a stand blender. Return soup to low heat, and season to taste with salt and pepper.

• Drizzle potatoes with olive oil, and season. Roast at 200C for 20-25 minutes until browning. Set aside to cool.
• Combine the water, sugar and yeast. Place in stand mixer. Add 2 cups of flour and all the salt to the liquid. Mix on low for three minutes until combined.
• Add the remainder of the flour. Mix on medium for 5-10 minutes until dough is combined and no longer sticky.
• Place in a large oiled bowl, cover, and leave in a warm spot for about one hour, until it has doubled in size.
• Turn dough out onto a floured surface and add the roasted potatoes, onion and rosemary.  Cut dough in half and form each half into a rugby ball shape.  Place on a baking pan sprinkled with a little cornmeal.  Let rise again in a warm spot for about half an hour.
• Preheat oven to 210C.  Place an oven proof dish filled with water on the bottom of your oven (this will provide the steam necessary to form a nice crust).
• Brush the loaves with an egg white, make a slit in the tops with a serrated knife and sprinkle with salt flakes.
• Bake at 210 for 25 minutes, rotate the pan, remove the pan of water, and turn the heat down to 180C. Bake for another 10-15 minutes.