Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes is a delicious and flexible combination. It can be had as either a light but satisfying snack when you’re feeling peckish but don’t want a full meal. And it also makes a not-too-heavy yet adequately filling entree at meal times as well. Plus it’s gluten free.

I am including this as a Valentine’s Day recipe. Yes. Folks, I understand that tomato soup and baked potatoes usually do not qualify as “special” meals and are certainly not classified as “romantic” by most people. And that’s okay.

There are those who go the Grilled Oysters with Chilli Herb Butter, Filet Mignon and Chanterelle Duxelles Strudel way on 14th February. And then there are unsophisticated chow hounds like yours truly, that are very happy gobbling down comfort foods at the most romantic of occasions. This recipe will obviously appeal more to the latter on Valentine’s Day. And hopefully to everyone else on all other days of the year, haha!

This rustic soup and potato recipe can actually be a fun starter. In order for it to be that, serve the Roasted Tomato & Thyme Soup in small cups, heatproof glasses or mugs, wide enough so that the eaters can easily dunk their Fluffy Baked Potatoes into the soup before eating.

Tomato soup and baked potato make a fantastic combination. But obviously both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be served on their own as well. I just feel they’re better together.

The recipe is really quite simple. Tomatoes, onions, garlic and thyme are seasoned, roasted in the oven and then blended into the creamiest soup ever. No cream required.

The fluffy baked potatoes have a texture that I can only describe as somewhere between a potato & cheese croquette and a cheesy potato soufflé, if that makes any sense. The addition of creme fraiche or sour cream and a little beaten egg gives the filling a lovely lightness. So, so good.

The recipe has been loosely adapted from Sophie Dahl’s recipe – the cooking show was “The Delicious Miss Dahl” and I would eagerly await each new episode while living in London. I was totally in love with the series! So pretty – all flowers, vintage utensils and what not. Plus the soft spoken and beautiful Miss Dahl.

Both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be made a few days ahead and reheated before serving. Add a crisp green salad and maybe a decadent dessert to follow and you have quite a meal there.

 

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Recipe Type:    Starter & Snack, Main Meal

Author:    Alice In Eatland

Prep Time:    30 – 40 Minutes    Cook Time:    40 – 60 Minutes    Total Time: 1.5 Hours

Serves: 1 – 2

 

Roasted Tomato & Thyme Soup

 

Roasted tomatoes, onion, garlic & thyme blend to create creamy Roasted Tomato & Thyme Soup!

 

INGREDIENTS

•  2-4 medium tomatoes (the ripest you can find), thickly sliced
• 1 medium onion, peeled and thickly sliced
• 4-6 garlic cloves, peeled and smashed lightly
•  1 sprig fresh thyme or a few pinches of dried thyme
• 2 tablespoons oil
• Salt
• Fresh milled pepper
• A pinch of sugar
• Water or vegetable stock, at room temperature
• 1/2 a vegetable stock cube, crumbled (optional)
• Cream to serve (optional)

 

METHOD:

1. Preheat oven to 180 degrees C / 350 degrees F.
2. Line a baking tray or flat oven proof glass dish with foil.
3. Lay the tomatoes, onions and garlic onto the foil.
4. Scatter the thyme all over, drizzle over the oil and season with salt and pepper.
5. Bake uncovered until the vegetables look roasted and dehydrated and are beginning to darken in places. This can take anywhere from 20 minutes to an hour depending on your oven so keep an eye on your vegetables.
6. Once done, remove the roasted vegetables from the oven and cool to room temperature.
7. Put cooled vegetables into the jug of a blender with a little water or vegetable stock and blend until smooth.
8. Pour the blended mixture out into a pan. Rinse out the blender jug with a little more water or stock and add to the pan.
9. Add the sugar and also the crumbled vegetable stock cube into your pan, if using.
10. Let soup come to a boil, stirring frequently. Check the consistency: add more water or stock if you need to thin it down a bit and let reduce if you prefer it thicker.
11. Taste soup to see if it needs more seasoning.
12. Pour soup into bowls, cups or a mug.
13. Swirl a little cream on top before serving, if wished.
14. Serve soup with Fluffy Baked Potatoes – dunk them into the soup before eating.

 

Fluffy Baked Potatoes

 

Twice cooked/baked cheesy & airy Fluffy Baked Potatoes like you’ve never had them before!

 

INGREDIENTS

• 2-4 smallish to medium potatoes
• 1-2 tablespoons butter, at room temperature
• 2 teaspoons milk, at room temperature
• 1/2 teaspoon fresh lemon juice or white vinegar
• 2-4 tablespoons cream
• 1-2 tablespoons cream cheese OR goat’s cheese OR grated cheddar cheese
• Salt
• Fresh milled black pepper
• 1/2 of a small beaten egg
• Chopped chives or other fresh herbs of choice

 

METHOD

1. Preheat oven to 180 degrees C / 350 degrees F.
2. Wash the potatoes.
3. You can either cook the potatoes in plenty of water until soft but not over cooked.
4. Or you can place the potatoes into your preheated oven and bake until they are cooked through.
5. Stir the milk and lemon juice or white vinegar together in a small bowl and then stir in the cream. Set aside.
6. When your potatoes are boiled or baked, slice each potato lengthwise into two.
7. Carefully scoop out the potato pulp into a bowl, being careful not to let the potato skins/shells break.
8. Mash the hot potato pulp with the butter until smooth.
9. Give the sour cream a stir and stir into the potatoes followed by your cheese of choice, salt and black pepper.
10. Taste the mixture to check if it needs more cheese or seasoning.
11. Then stir in the beaten egg until smooth.
12. Lastly stir in the chopped chives or other fresh herbs.
13. Spoon the mixture equally into the potato skins/shells.
14. Line a baking sheet or tray with foil and arrange the filled potatoes on it.
15. Bake in your preheated oven until the filling looks a bit puffy and is browning in places.
16. You can turn the grill on from above for a couple of minutes to brown the tops of the potatoes more. Keep an eye on them so they don’t burn.
17. Remove the potatoes from the oven and sprinkle with extra chives or herbs right before serving.
18. Serve Fluffy Baked Potatoes warm.