adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted garlic & tomato soup with parmesan crisps
0 Likes
Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Deliciously light and vibrant roast tomato soup, perfect for a refreshing starter or meal prep for entertaining.
Ingredients:
  • 1 garlic bulb
  • 2kg ripe roma tomatoes, cores removed, halved lengthways
  • Sea salt flakes & ground black pepper
  • 36.40 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 1L (4 cups) vegetable liquid stock
  • 100g parmesan, finely grated
Instructions:
  • Preheat the oven to 180°C. Arrange garlic and tomatoes, cut-side up, on a lined baking tray. Season the tomatoes with salt and pepper.
  • Roast in the oven for 40 minutes or until the tomatoes are tender. Take them out of the oven and let them cool on the tray for 10 minutes. Peel the tomatoes.
  • In a food processor, purée the tomato until smooth. Strain the mixture through a sieve into a large bowl, discarding the seeds. Peel the garlic and mash it in a bowl with a fork.
  • In a large saucepan over medium-high heat, sauté the onion in oil until soft. Stir in garlic, stock, and tomato puree. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Season with salt and pepper before serving.
  • While you wait, cover a baking tray with non-stick baking paper. Separate the parmesan into 8 equal portions and place them in mounds on the tray, leaving 3cm between each to spread. Bake for 6 minutes until golden. After baking, let them cool on the tray for 15 minutes to allow the crisps to set.
  • Divide the soup into bowls and garnish with parmesan crisps before serving.

Similar Recipes