Roasted tomato soup

The ultimate recipe for tomato soup. You won't buy it from a can ever again!

serves 4

1,5 kg ripe plum tomatoes
3 cloves garlic, peeled
2 sprigs thyme
2 bay leaves
2 onions, finely sliced
vegetable stock, about 750ml (we use an organic vegetable cube)
olive oil
salt and pepper

Preheat the oven to 220C. Rinse the tomatoes and cut them in half. Place in a roasting dish together with the garlic, thyme and bay leaves. Drizzle generously with olive oil and season well with salt and pepper. Roast in the oven for about 30 minutes until the tomatoes are well roasted and they have released their juices.

Heat a large pan with a good glug of olive oil over medium heat. Add the onions and sweat until soft for 7-10 minutes. Add the roasted tomatoes with their juices and vegetable stock to cover. Bring to the boil and simmer gently for about 15 minutes.

Blend the soup in a blender or with a stick blender until smooth. Season, if needed with salt and pepper. Reheat the soup and serve as is or with creme fraiche and basil.

Roasted Pumpkin and Harissa Hummus

1 butternut squash, peeled and cut into cubes
5 garlic cloves, unpeeled
4 tbsp olive oil
salt and pepper
5-6 tbsp tahini paste
1-2 tbsp harissa (we buy ours fresh from the Noordermarkt)
2 x 400g can chickpeas, drained and rinsed
olive oil and smoked paprika, to finish
crisp breads, crackers and fresh vegetables, to serve

Preheat oven to 200C. Place the butternut and garlic cloves on an oven tray. Season well with salt and pepper and drizzle with the olive oil. Toss the ingredients well together and roast for about 45 minutes or until the butternut is really tender. Leave to cool.

Place the butternut into a Magimix (food processor) with any juices from the tin. Add the garlic cloves, squeezed out of their skins. Add the remaining ingredients, season with salt and blend to a paste. Add a little extra olive oil if needed.

Scrape the hummus into a bowl. Drizzle with extra olive oil and sprinkle with smoked paprika. Serve with crostini, crisp breads, crackers and an assortiment of crudités (raw vegetables).

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

A Rainbow of Le Creuset Pans

Colour in the kitchen is the trend of 2015 and Le Creuset is fully embracing it. After the successful introduction of numerous accessories in bright colours, the rainbow has now cast it's colours over the cast iron range. The French manufacturer has introduced the roasting and casserole pans in no less than 15 different colours. In addition, 'the icon' has also undergone a re-styling; thanks to new insights and technology, the handles, lid and interior have been improved.

Own site
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High Quality
Le Creuset cast iron has been been known for it's high quality and durability for 90 years. Where possible, the manufacturer adjusts the pans to suit modern times and the demands of users. Thus a new, stronger enamel on the inside makes the pan even more resistant to food acids, scratches, thermal shocks and is easier to clean. The braising / stewing pans have ergonomic handles that are 45% larger than the previous ones ensuring a better grip. The lid design has also been adjusted so that it fits better and the food retains more juices and flavour. The stainless steel handle is heat-resistant and ergonomic.

All Heat Sources
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