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Tangy Tomato Soup, Goats' Cheese & Basil Focaccia

Tangy Tomato Soup, Goats' Cheese & Basil Focaccia

Rating
4.5rating out of 5

(872 reviews from our customers)

Prep Time

30 min

Cuisine

British

To make this tangy twist on a classic, you'll blitz oven-roasted cherry tomatoes, red onion and garlic into a flavourful soup. Serve with creamy goats' cheese focaccia and a balsamic basil drizzle. Soup-er!

Prep Time

30 min

Cuisine

British

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
garlic-clove
2 garlic cloves
basil 3.18
20g basil
Cherry-tomatoes
250g cherry tomatoes
dried-oregano
1 tsp dried oregano
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
75g goat's cheese
75g soft goats' cheese †
2 rosemary & sea salt focaccia
2 rosemary & sea salt focaccia †
can of chopped tomatoes 1
1 can of finely chopped tomatoes (210g)
veg stock powder
1 vegetable stock mix sachet (11g)
You Will Need
Food processor / pestle & mortar, (stick) blender, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 garlic clove
  • 20g basil
  • 250g cherry tomatoes
  • 1 tsp dried oregano
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 75g soft goats cheese<span class="strong">†</span>
  • 2 rosemary & sea salt focaccia<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (210g)
  • vegetable stock mix sachet (11g)
Typical Values per 100g per serving
Energy 392 kJ
93 kcal
1506 kJ
358 kcal
Fat
of which saturates
3.6 g
1.7 g
14 g
6.4 g
Carbohydrate
of which sugars
11 g
3.3 g
42.1 g
12.6 g
Fibre 1.6 g 6.2 g
Protein 4.1 g 15.8 g
Salt 0.64 g 2.45 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
20g basil
basil (100%)
250g cherry tomatoes
cherry tomatoes
1 tsp dried oregano
dried oregano
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
75g soft goats cheese
pasteurised goats milk, salt, citrus fibre, starter, microbial rennet (v), preservative: potassium sorbate
2 rosemary & sea salt focaccia
fortified wheat flour [wheat flour (gluten), calcium carbonate, iron, niacin (b3), thiamin (b1)], water, extra virgin olive oil (5%), yeast, rosemary (1%), sea salt, wheat gluten, caster sugar, spirit vinegar, fermented wheat flour (gluten), emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
1 can of finely chopped tomatoes (210g)
Tomato, acidity regulator: citric acid
vegetable stock mix sachet (11g)
dried glucose syrup, salt, yeast extracts, chicory extract, sugar, onion powder, carrot juice powder, tomato powder, rapeseed oil, natural flavouring, herb (lovage)
Allergens
  • Allergens highlighted by † (sulphites, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the cherry tomatoes in half

Cut the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

2

Add the chopped tomatoes, onion wedges and garlic cloves (skins on) to a baking tray

Add the dried oregano with a large drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 5 min or until the tomatoes are beginning to soften

3

Meanwhile, roughly tear the basil, including the stalks

Add the torn basil and a pinch of salt to a pestle & mortar and bash for 1-2 min or until it looks like a purée (alternatively, pulse in a food processor)

Add 3 tbsp [6 tbsp] olive oil, half of the balsamic vinegar and stir to combine – this is your balsamic basil purée

4

Boil half a kettle

Remove the tray from the oven and drizzle the remaining balsamic vinegar over the tomatoes

Return the tray to the oven for a further 10-12 min or until the tomatoes are beginning to caramelise

5

Dissolve the veg stock mix in 200ml [380ml] boiled water in a pot and add the chopped tomatoes – this is your tomato stock

Once the tomatoes have caramelised, remove the tray from the oven and carefully cut the roots from the onion wedges

Carefully remove the skins from the onion and garlic (beware, they will be hot!)

6

Add the roasted vegetables to the pot with the tomato stock

Add 1 tsp [2 tsp] sugar and cook over a medium heat for 4-5 min

Meanwhile, slice the focaccia in half and add them to a baking tray, cut side up

Put the tray in the oven for 4-5 min or until they're hot and crusty

7

Remove the pot from the heat and roughly blitz everything up with a (stick) blender, leaving some chunks for texture – this is your tangy tomato soup

Season with a grind of black pepper

Remove the warmed focaccia from the oven

8

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Spread the goats' cheese over the warmed focaccia and drizzle over half the balsamic basil purée

Serve the tangy tomato soup with the goats' cheese & basil focaccia to the side

Drizzle the remaining balsamic basil purée over the soup

Enjoy!

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