Tomato soup with parmesan bread

This tomato soup features an unusual ingredient addition: evaporated milk. Invented in 1885 to provide an unrefrigerated milk product to home cooks, evaporated milk has 60% of its water content removed, making it a thicker milk product less prone to splitting or curdling like cream. The result adds a rich body and texture to the soup without overpowering the flavour with creaminess, allowing the tomato flavour to shine.

• serves

  4

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Stream free On Demand

Soulful Soups

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 50 g butter
• 1 large brown onion, finely chopped
• 2 garlic cloves, roughly chopped
• 1 red capsicum, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, finely chopped
• 1 tsp salt
• 1 tbsp plain flour
• 2 x 400 g cans diced tomatoes
• 2 cups (500 ml) chicken (or vegetable) stock
• 1 cup loosely packed basil leaves
• ½ cup evaporated milk

For the cheese bread

• 4 very thick slices of white bread
• 2 tbsp butter, very soft
• 1 cup freshly grated parmesan

Instructions

1. Melt the butter in a large saucepan over medium heat, then fry the onion, garlic, capsicum, celery, carrot and salt for 8 minutes, or until the vegetables are softened. Stir through the flour and cook for a further minute, then stir through the diced tomatoes and stock with half the basil leaves. Bring to a simmer and cook for 30 minutes, or until the vegetables are completely tender. Remove from the heat and allow to cool slightly, then stir through the evaporated milk. Use a high-speed blender to blitz to a smooth soup.
   
2. To make the parmesan bread, spread the sliced bread with butter, then cover with a thick layer of grated parmesan, pressing the cheese onto the bread. Heat a large frying pan over medium heat and fry the bread, cheese-side down for 3 minutes, or until the cheese is browned and crisp.
   
3. Ladle the tomato soup into bowls, sprinkle with the remaining basil leaves
   and serve with the parmesan bread on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Soulful Soups

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G