Creamy Roasted Tomato Soup with Cheesy Asparagus Toast

Prep Time
Cook Time


  • 2 Grape Tomatoes
  • 1 kg Truss Tomatoes
  • 2 Baby Fennel
  • 2 stalks Celery
  • 1 Leek
  • 1 bunch asparagus, cut in half, and blanched for 2 minutes in boiling water
  • 4 cloves garlic, sliced
  • 3 cup chicken stock
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil, extra
  • 2 tbsp tomato paste
  • 300 ml carton cream
  • 8 slices Italian bread loaf
  • 1/3 cup basil leaves, shredded
  • 20 grams Basil leaves,, to garnish (optional)
  • 1 cup tasty cheese, grated
  • 1/2 tsp Salt and pepper to taste


  1. Preheat oven to 200°C.
  2. Line two baking trays with baking paper. On one, place cut truss tomatoes, on the other place grape tomatoes. Sprinkle garlic slices over tomatoes.
  3. Mix together olive oil and balsamic vinegar.
  4. Pour over tomatoes, gently mixing through marinade. Season well to taste.
  5. Bake rgw grape tomatoes for 25-30 minutes.
  6. Heat extra oil in large saucepan over medium heat.
  7. Cook leek, fennel and celery for 5 minutes, or until softened and slightly coloured.
  8. Add tomatoes and any juices, chicken stock, tomato paste and basil leaves. Bring to the boil, lower to simmer, cook uncovered for 15 minutes.
  9. Cool slightly, then purée in blender until smooth. Add cream to soup and reheat before serving.
  10. To make asparagus toast, place slices of bread on tray and grill one side until golden brown and crispy.
  11. Turn over and top with asparagus spears, and cheese, grill for 2-3 minutes or until cheese is melted.
  12. Serve immediately.