Roasted Tomato and Thyme Soup with Double-Baked Cheese and Chive Potatoes

Sweet roasted tomato soup paired with crispy, twice-baked potatoes stuffed with creamy goat's cheese, chives, and butter.

Vegetarian Soup Dinner Potatoes Roast

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

60.7g

per serving

242.6 g total

Fat

34.6g

per serving

138.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Golden Caster Sugar

CondimentsSauces

tsp

Worcestershire Sauce

Few drops

tsp

Balsamic Vinegar

Few drops

Dairy

Butter

Knob of butter

tbsp

Crème Fraîche

200

Goats' Cheese

Soft

piece

Egg

Free-range, beaten

100

Single Cream

Liquids

250

Vegetable Stock

NutsSeeds

bunch

Chives

Finely chopped

bulb

Garlic

Cut in half horizontally

sprig

Thyme

Fresh sprigs

Sea Salt

To taste

Black Pepper

To taste

OilsFats

tbsp

Extra Virgin Olive Oil

Vegetables

piece

Baking Potatoes

Plum Tomatoes

Large, ripe, halved

piece

Red Onions

Large, peeled, quartered

Method

Preheat the oven to 190°C.

Bake the potatoes directly on the wire rack for 90 to 105 minutes until tender.

Place tomatoes, garlic, onions, and thyme in a roasting tin, season, drizzle with oil, and roast for 40 to 50 minutes.

Squeeze the roasted garlic from its skin and pulse with the roasted vegetables in a food processor until smooth.

Thin the soup in a saucepan using vegetable stock or cream, adding Worcestershire sauce or balsamic vinegar if desired.

Halve the hot potatoes and scoop the flesh into a bowl.

Mix the potato flesh with butter, crème fraîche, chives, goats' cheese, and egg.

Fill the skins with the mixture and bake on a tray for 15 to 20 minutes until golden.

Reheat the soup and serve in bowls with two potato halves on the side.