Inspired by the tomato soup at one of our all-time favorite tapas bars in San Sebastian, Spain, this Roasted Tomato Soup With Jamón And Idiazábal recipe from Jose Pizzaro’s new cookbook “Basque” has us dreaming of Basque country!
Why You’ll Love This Recipe
Chef Pizzaro says, “This Roasted Tomato Soup With Jamón And Idiazábal recipe is my interpretation of the tomato soup I always order at La Cuchara de San Telmo. It’s a cold soup with jamón and Idiazábal. I’d never dare ask them for the recipe, but I think I’ve got close here, so I’m happy.
My mum always fries the tomatoes with some onion and garlic, until really well reduced, and then adds some water. This is a great way to make the soup, and I risk life and limb to say this … but I do think that roasting the tomatoes and the garlic gives it a completely different dimension. Sorry, Mum!”
Recipe Ingredients
The ingredients you need to make this tomato soup are:
- Fresh tomatoes
- Garlic
- Olive Oil
- Shallots
- Fresh Thyme
- Ham or Chicken Stock
- Baguette
- Jamon Iberico (or prosciutto)
- Manchego cheese
How To Make This Tomato Soup
Here is how to make this tomato soup:
- Roast The Tomatoes: Roast the tomatoes until caramelized.
- Fry The Tomatoes: Cook the roasted tomatoes in olive oil with the garlic.
- Simmer: Add the thyme and stock and simmer.
- Toast The Baguette: Toast the baguette in olive oil.
- Serve: Serve the soup with some baguette, jamon, and cheese. Drizzle with olive oil and serve.
More Of Our Best Soup Recipes
Do try this recipe but also? Make sure you give these delicious soup recipes a try:
Now, go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social
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Roasted Tomato Soup With Jamón And Idiazábal Recipe
Ingredients
- 2 kg (4 1/2 pounds) beautiful vine-ripened tomatoes
- 1 bulb garlic cloves separated
- Olive oil
- Sea Salt and Freshly Ground Black Pepper
- 1 banana shallot (echalion), finely chopped
- Handful fresh thyme sprigs plus a few extra to garnish
- Litre (34 fl oz) fresh ham, or fresh chicken stock
- 6 slices French (aka sweet) baguette
- 6 slices jamón
- Idiazábal or Manchego cheese shavings
- Extra-virgin olive oil to drizzle
Instructions
- Roast The Tomatoes: Heat the oven to 160°C (320°F/Gas 3). Halve the tomatoes and place on two large baking sheets with the garlic. Drizzle with lots of olive oil and season well, and place in the oven, rotating the trays halfway through cooking. Roast for 45 to 60 minutes until slightly caramelized.
- Fry The Tomatoes: Heat a little more oil in a deep pan and gently fry the shallot for 10 minutes. Tip in the roasted tomatoes and squeeze the soft garlic from their skins and add to the pan. Throw in the thyme and pour over the stock. Bring to boil, then simmer for 10 minutes.
- Crisp The Baguettes: Meanwhile, heat some oil in a frying pan and fry the baguette slices until golden and crisp, then break into pieces. Spoon the soup into warmed bowls.
- Serve The Soup: Top with a scattering of fried baguette, the jamón slices and some cheese. Drizzle with extra-virgin olive oil, garnish with a sprig of thyme and serve.
