Tomato Soup with Cheesy Soda Bread

Trusted.Chef's picture

Nov. 30, 2011


For the soup
Plum tomatoes 6
Potato 1 Large
Shallot 1
Garlic 2 Clove (10 gm) (Large Clove)
Olive oil 4 Fluid Ounce (2 Tablespoon Plus 3 Fluid Ounce)
Vegetable stock 1 Pint
Basil plant 1 Large
Caster sugar 1/2 Teaspoon
Sour cream 4 Tablespoon
Salt To Taste
Black pepper To Taste , ground
For the bread
Fresh sage leaves 6
Gruyere cheese 3 Ounce
Plain flour 12 Ounce
Salt 1 Teaspoon
Soda bicarbonate 1 Teaspoon
Baking powder 1 Teaspoon
Mustard powder 1 Teaspoon
Buttermilk 1/2 Pint



1. Finely chop the sage. Grate the Gruyere cheese.

2. Into a bowl, sift the flour then stir in the salt, bicarbonate of soda, baking powder, mustard powder, cheese and sage. Add the buttermilk and mix, with a round-bladed knife, to form a soft dough.

3. Heat a griddle pan. On a heavily floured surface, pat the dough into a round flat disc about 1-inch thick. Cut the disc into 4 triangles. Cook on the griddle pan for 15 minutes, turning occasionally, until well risen and golden brown.


4. Roughly chop the tomatoes and put in a bowl. Peel the potato and cut into small dice. Roughly chop the shallot and garlic. Heat the 2 tablespoons of olive oil in a large saucepan, add the shallot and half of the garlic and cook for 3-4 minutes until softened.

5. Add the chopped tomatoes, diced potato and vegetable stock. Strip a handful of leaves from the basil plant, Add to the pan, bring to the boil, cover and simmer for 8 minutes until the potato is tender.


6. Strip the remaining leaves off the basil plant and put in a food processor with the remaining garlic and a little of the remaining oil. Whiz for 2-3 seconds then pour in enough oil to make a smooth, thick puree. Pour into a small jug.

7. With a hand blender, puree the soup. Add salt, pepper and sugar to taste.


8. Into warmed bowls, ladle the soup, put a spoonful of the soured cream in the centre and then swirl in some of the basil puree. Serve with the warm cheesy soda bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2