Tomato Soup with Oysters

For a simple, stylish start to a romantic supper, try Frank Bordoni's full- flavoured soup, spiked with fresh briny oysters
By Frank Bordoni
Tomato Soup with Oysters
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 1 kg very ripe tomatoes
  • 150 ml extra virgin olive oil
  • 85 g shallots, chopped
  • 3 cloves garlic, chopped
  • 1/2 ciabatta bread, roughly torn into pieces
  • 1 tsp tomato purée
  • 225 ml vegetable stock
  • 1 tbsp crème fraîche
  • handfuls basil
  • 25 ml vodka
  • 6 oysters
  • sea salt and freshly ground black pepper


1. Preheat the oven to gas 150C/gas 1. Put the tomatoes in a baking dish, drizzle with olive oil, and season well. Roast for about 20 minutes, until the tomatoes soften and the skin can be removed easily. Peel, roughly chop and set aside.

2. Heat a little olive oil in a large saucepan over a moderate heat and add the shallots and garlic. Fry gently for 4-5 minutes, until softened, but not browned.

3. Add the bread, tomatoes, tomato puree and stock and continue to cook for about 15 minutes.

4. Remove from the heat and leave to stand for at least 30 minutes, or until the bread has absorbed most of the liquid.

5. Add the crème fraîche and blitz until smooth with a hand blender.

6. Stir in the basil and vodka.

7. Shuck the oysters (open them, using a sharp knife), adding any juice to the soup. Ladle the soup into warmed bowls, drop in the raw oysters, and serve straight away.

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