AuthorBreville PH
RatingDifficultyBeginner

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Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 pcs large ripe tomatoes cut in half and seeds removed
 3 cloves garlic
 1 pc medium onion, peeled and cut into wedges
 1 pc large red capsicum, seeds removed and cut in half
 extra virgin olive oil as needed
 2 whole, peeled tomatoes
 4 tbsp tomato paste
 55 ½ cups water
 ½ cup heavy cream
 salt and pepper to taste
For Garnish:
 pistou
 olive oil
For Tomato Chorizo and Cheese Panini:
 ½ cup grated cheddar cheese
 ½ cup grated mozzarella cheese
 Spanish Chorizo, finely chopped
 ¼ cup chopped spring onions
 ¼ tsp teaspoon chili flakes, optional
 Foccacia Bread
 salt and ground black pepper as needed

1

Preheat the Breville Smart Oven™ to 375oF. Scatter the tomatoes, onion, capsicum and garlic cloves in the baking tray and drizzle with extra virgin olive oil, season with salt and pepper.

2

Roast the vegetables for 30-45 minutes or until they get a dark color, then set aside.

3

Using the Sear/Sauté function of the Breville Multi Chef™, heat some olive oil and sauté the tomato paste until it changes color. Add in the canned tomatoes and the roasted vegetables and let it simmer for about 30 minutes. Stir occasionally to prevent the bottom from burning.

4

Puree the soup using the Breville Kinetix® Pro until smooth (or slightly chunky if you prefer) then return to the heat and simmer. Add the heavy cream and stir and season to taste.

5

To serve, ladle the soup into individual bowls and garnish with a small dollop of pistou and drizzle some olive oil.

For Tomato Chorizo and Cheese Panini:
6

In a mixing bowl, combine cheddar cheese, mozzarella cheese, minced chorizo, spring onions, chili flakes and lightly season with salt and pepper.

7

Split the foccacia bread and divide the cheese mixture between them and cover.

8

Preheat the Breville BBQ Grill™ and place the panini onto the press and cook until cheese melts and bread is golden brown and crisp.

9

Cut across and serve warm.

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Ingredients

 3 pcs large ripe tomatoes cut in half and seeds removed
 3 cloves garlic
 1 pc medium onion, peeled and cut into wedges
 1 pc large red capsicum, seeds removed and cut in half
 extra virgin olive oil as needed
 2 whole, peeled tomatoes
 4 tbsp tomato paste
 55 ½ cups water
 ½ cup heavy cream
 salt and pepper to taste
For Garnish:
 pistou
 olive oil
For Tomato Chorizo and Cheese Panini:
 ½ cup grated cheddar cheese
 ½ cup grated mozzarella cheese
 Spanish Chorizo, finely chopped
 ¼ cup chopped spring onions
 ¼ tsp teaspoon chili flakes, optional
 Foccacia Bread
 salt and ground black pepper as needed

Directions

1

Preheat the Breville Smart Oven™ to 375oF. Scatter the tomatoes, onion, capsicum and garlic cloves in the baking tray and drizzle with extra virgin olive oil, season with salt and pepper.

2

Roast the vegetables for 30-45 minutes or until they get a dark color, then set aside.

3

Using the Sear/Sauté function of the Breville Multi Chef™, heat some olive oil and sauté the tomato paste until it changes color. Add in the canned tomatoes and the roasted vegetables and let it simmer for about 30 minutes. Stir occasionally to prevent the bottom from burning.

4

Puree the soup using the Breville Kinetix® Pro until smooth (or slightly chunky if you prefer) then return to the heat and simmer. Add the heavy cream and stir and season to taste.

5

To serve, ladle the soup into individual bowls and garnish with a small dollop of pistou and drizzle some olive oil.

For Tomato Chorizo and Cheese Panini:
6

In a mixing bowl, combine cheddar cheese, mozzarella cheese, minced chorizo, spring onions, chili flakes and lightly season with salt and pepper.

7

Split the foccacia bread and divide the cheese mixture between them and cover.

8

Preheat the Breville BBQ Grill™ and place the panini onto the press and cook until cheese melts and bread is golden brown and crisp.

9

Cut across and serve warm.

Roasted Tomato and Capsicum Soup + Tomato Chorizo and Cheese Panini
IngredientsDirections