Tomato and fig soup with goats' cheese and fig bruschetta

Mobile version Print

By: Maria Elia

On TV Tonight

  • 20:00 - The Great Sport Relief Bake Off - Great British Bake Off Special: The Great Sport Relief Bake Off
  • 21:00 - The Great British Bake Off Masterclass - Great British Bake Off: The Masterclass
  • 22:00 - The Great British Bake Off Masterclass - Great British Bake Off: The Masterclass

This recipe is classed as easy

Rating 3.50 / 5 (6 votes)

Prep time:
35 min, plus soaking time for the figs
Cook time:
30 min
Serves:
4

For a deliciously different lunch, try Maria Elia`s rich and flavoursome tomato and fig soup served with bubbling cheese-topped ciabatta

Method

1. To make the soup, heat the olive oil in a large, heavy saucepan, and soften the onion, garlic and pepper.

2. Stir in the cumin, chilli flakes, cinnamon stick and bay leaves - continue to cook for a further 2 minutes.

3. Add the tomatoes, sugar, figs and soaking water from the figs. Simmer over a gentle heat for about 25 minutes.

4. Discard the cinnamon stick and add salt and pepper to season. Blend the soup (with the bay leaves) in a liquidiser until smooth.

5. Top the ciabatta with the sliced goats' cheese, and grill until the cheese is bubbling and golden. Cover with fresh fig slices.

6. Garnish the hot soup with rocket leaves and accompany with fig-topped bruschetta slices.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register