Truffle

What better introduction to Autumn than a classic tomato soup. Made from roasting peppers, garlic and butterbeans blended with the PEAT’d Truffle Sauce to give a delicious smokey flavour. Of course no tomato soup is complete without the accompaniment of a loaded cheese toasty, this time with garlic mushrooms and cheese to compliment the truffle flavour.

The PEAT’d Truffle sauce works perfectly with the roasted veg, adding a rich almost mushroomy taste. This is balanced out with the garlic mushroom toastie served with the soup. Truffle can sometimes be overpowering, however when infused with the sauce, the delicious smokey and umami flavours marry together.

• 1 tbsp olive oil
• 1 red onion
• 250g tomatoes
• 2 cloves garlic
• Jar of PEAT’d Truffle Sauce
• 150ml vegan cream
• 1 tbsp dried rosemary

for basil dressing:

• 5 fresh basil leaves finely chopped
• 1 tbsp olive oil
• 1 tsp white wine vinegar
• 1/2 tsp garlic powder

Top with:

• 2 slices sourdough bread
• 70g grated cheese
• 4 tbsp chopped mushrooms of choice
• 1 tsp garlic powder

• Start by preheating the oven to 200ºC (fan) and adding the tomatoes, quartered red onion and un-peeled garlic cloves to a large roasting tray, drizzle in olive oil, salt and pepper, dried rosemary then pop in the oven for 30 minutes.
• Once roasted, give the tray a shake ensuring everything is evenly roasted then pop back in for around 10 minutes.
• Get the cheese toasties ready by lightly frying the mushrooms in a drizzle of olive oil and the garlic powder. Butter two slices of sourdough then fry in the same pan, load up with the mushrooms and grated cheese then fry on each side until delicious and golden.
• Add the roasted veg to a blender along with the vegan cream and PEAT’d Truffle Sauce until smooth, and serve piping hot with the cheese toastie.
• To make the basil dressing simply chop the basil and mix with the other ingredients and drizzle over the soup