Roast tomato soup with rosemary cheese flatbreads

Ingredients

• 220 g (1½ cups) self-raising flour, plus extra for dusting
• 220 g (1½ cups) Greek yoghurt
• 8 Roma tomatoes, roughly chopped
• 1 leek, pale part only, sliced into 1-cm thick rounds
• 2 tbsp rosemary leaves
• 1 tbsp oregano leaves
• 1 tsp sea salt, plus extra for sprinkling
• 1 tsp cracked black pepper
• 60 ml (¼ cup) olive oil, plus extra for brushing
• 200 g (2 cups) grated cheddar cheese
• 1 tsp dried rosemary
• 500 ml (2 cups) warm chicken stock
• 100 ml thick (double) cream

Resting time: 30 minutes

Instructions

1. Preheat the oven to 220˚C. Line a baking dish with baking paper.
2. Place the flour and yoghurt in a bowl and stir until a sticky, smooth and elastic dough forms. Return to the bowl and rest for 30 minutes.
3. Meanwhile, place the tomatoes, leek, rosemary, oregano, salt, pepper and oil in the lined baking dish and massage everything together. Roast for 20 minutes or until golden.
4. When the dough has rested, turn out onto a heavily floured bench and knead until smooth. Divide the dough into 4 balls. Roll out each ball out to a thin circle, then place the cheese on one side of each round and sprinkle with the dried rosemary. Fold the dough over the filling, then gently flatten with your palm. Brush with oil and sprinkle with salt. Place on a baking paper-lined tray and bake for 10 minutes or until golden.
5. Place the roasted veggies in a blender with the chicken stock and cream and blitz until smooth. Adjust the seasoning if necessary, then eat with hot cheesy flatbreads for dunking.

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.