Tomato soup with garlic and pizzette

Tomato soup with garlic and pizzette

By
From
Top With Cinnamon
Serves
4
Photographer
Izy Hossack

I have soup tricks up my sleeves: A roux base for a creamy texture and a splash of vinegar to pick up the flavours. I think I have the best of intentions when it comes to soup. It’s comforting and mostly healthy and I do love it for those reasons but my main motivation is the bread you get with it for dipping. The little pizzas served with this soup are easy to make, garlic scented and adorned with a handful of rocket.

Ingredients

Quantity Ingredient
1 onion, peeled and finely chopped
1 1/2 tablespoons olive oil
2 tablespoons plain flour
250ml almond milk
1/2 teaspoon salt
1/2 teaspoon pepper
handful fresh basil leaves
3 tablespoons balsamic vinegar
1 tablespoon granulated sugar
800g canned tomatoes
500ml vegetable stock

The pizzettes

Quantity Ingredient
3 garlic cloves, peeled and grated or minced
1 1/2 tablespoons olive oil
1/2 quantity No-knead flatbread dough
few handfuls rocket leaves
flaky salt

Method

  1. Make the flatbread dough between 2 hours and 7 days before making the soup so it can rise. If you’re making the dough more than 10 hours in advance, chill the dough until needed, then, just before making the soup, take the dough out of the fridge.
  2. In a large saucepan, cook the onion with half the oil over a medium heat until translucent. Stir in the flour and cook for a minute. Gradually stir in the milk until incorporated. Stir in the rest of the soup ingredients and use a hand-held blender to blitz until smooth. Simmer for 20 minutes, stirring it occasionally.
  3. Meanwhile, preheat a large ovenproof, non-stick frying pan over a high heat. In a small bowl, stir together the garlic and olive oil. Preheat the grill to its highest setting.
  4. Form the dough into 8 balls, dusted with flour. Flatten into 12.5 cm diameter circles with a rolling pin. Place 2 circles of dough in the hot pan. Brush them with garlicky oil and top with some rocket leaves. Cook for 3 minutes (the underside of the dough will be browned) then place the pan under the grill for a further minute or so until puffed and golden. Remove the pizzettes from the pan and cook the remaining dough in the same way.
  5. Serve warm pizzettes with the soup.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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