500g cherry tomatoes, halved
80g onion, finely diced
80g shallot, finely diced
10g garlic, finely chopped
20g olive oil
5g sea salt
18g caster sugar
15g tomato purée
8g lemon juice
2g thyme leaves
4g basil leaves
500ml white chicken stock
80g mascarpone
Basil cress
Olive oil
Confit cherry tomatoes
Heat the olive oil in a saucepan over a medium heat.
Add the onion, shallot, garlic, and thyme. Cook gently for 8–10 minutes until soft and translucent, with no colour.
Add the salt and caster sugar, followed by the cherry tomatoes. Reduce the heat to medium-low and cook for 15–20 minutes, allowing the tomatoes to break down and release their juices.
Stir in the tomato purée and lemon juice. Continue cooking for a further 5–10 minutes.
Add the mascarpone and basil, bring back to a gentle simmer, and cook for 2–3 minutes.
Add the chicken stock, then blend until smooth.
Pass through a fine sieve for a velvety finish and adjust seasoning if required.
Ladle the soup into warm bowls. Finish with a drizzle of olive oil, a small scatter of basil cress, and a few confit cherry tomatoes.
500g cherry tomatoes, halved
80g onion, finely diced
80g shallot, finely diced
10g garlic, finely chopped
20g olive oil
5g sea salt
18g caster sugar
15g tomato purée
8g lemon juice
2g thyme leaves
4g basil leaves
500ml white chicken stock
80g mascarpone
Basil cress
Olive oil
Confit cherry tomatoes
Heat the olive oil in a saucepan over a medium heat.
Add the onion, shallot, garlic, and thyme. Cook gently for 8–10 minutes until soft and translucent, with no colour.
Add the salt and caster sugar, followed by the cherry tomatoes. Reduce the heat to medium-low and cook for 15–20 minutes, allowing the tomatoes to break down and release their juices.
Stir in the tomato purée and lemon juice. Continue cooking for a further 5–10 minutes.
Add the mascarpone and basil, bring back to a gentle simmer, and cook for 2–3 minutes.
Add the chicken stock, then blend until smooth.
Pass through a fine sieve for a velvety finish and adjust seasoning if required.
Ladle the soup into warm bowls. Finish with a drizzle of olive oil, a small scatter of basil cress, and a few confit cherry tomatoes.
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