Creamy tomato soup with goat’s cheese & poppy seed scones

Name: Creamy tomato soup with goat’s cheese & poppy seed scones
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 25 g butter; 1 carrot, thinly sliced; 1 onion, finely chopped; 1 clove/s garlic, roughly chopped; 1 bay leaf, fresh or dried; 300 g cans Mutti Polpa Baby Roma Chopped Tomatoes; 2 tsp bouillon powder to make 500ml vegetable stock; 4 tbsp whipping cream, plus more to serve

A deliciously easy soup to serve with savoury cheese scones.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4 (makes 8 scones)
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

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Ingredients

25g butter
1 carrot, thinly sliced
1 onion, finely chopped
1 clove/s garlic, roughly chopped
1 bay leaf, fresh or dried
2 x 300g cans Mutti Polpa Baby Roma Chopped Tomatoes
2 tsp bouillon powder to make 500ml vegetable stock
4 tbsp whipping cream, plus more to serve

For the scones

150g Chavroux Soft Goat’s Cheese
300g self-raising flour, plus more for shaping
1 tbsp poppy seeds, plus 1 tsp
½ unwaxed lemon, zest and 1 tbsp juice
½ tsp salt
50g cold butter, cut into small cubes
150ml semi skimmed milk, plus 1 tbsp for brushing

Method

Melt the butter in a large saucepan, then add the vegetables, garlic and bay. Season. Cover and cook over a medium heat for 10 minutes, stirring occasionally, until caramelised. Add the tomatoes and 275ml stock, then simmer with the lid ajar for 15 minutes. Preheat the oven to 220ºC, gas mark 7.
Roughly chop ½ the goat’s cheese, then chill the rest. In a large bowl, combine the flour, 1 tbsp poppy seeds, lemon zest and salt. Rub in the cold butter and cheese to look like fine crumbs. Mix the milk and lemon juice, then work into the bowl to make a sticky dough.
On a floured work surface and using your hands, knead the dough briefly. Pat into a 15cm round, cut into 8 wedges and move to a floured baking tray. Brush with milk, sprinkle with 1 tsp poppy seeds, then bake for 15 minutes, until risen and golden.
Remove the bay from the soup, add the cream and blend until smooth. Gradually add the remaining stock to loosen. Season. Gently reheat without boiling. Serve in bowls with more cream, a little black pepper and the warm scones and sliced cheese on the side.