Creamy Roasted Tomato Soup with Cheesy Asparagus Toast Recipe

Ingredients List

Serves 8 people

• 2 Grape Tomatoes 250g punnets
• 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 kg Truss Tomatoes halved
• 2 Baby Fennel (draft) sliced
• 2 stalks Celery sliced
• 1 Leek sliced, pale section only
• 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