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Roasted garlic and tomato soup
Roasted garlic and tomato soup
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Cozy up with roasted garlic and tomato soup this winter.
Ingredients:
  • 1.2kg field tomatoes, quartered
  • 36.40 gm olive oil, plus extra to serve
  • 20.00 ml brand red wine vinegar
  • 62.50 ml tarragon sprigs, plus extra leaves to serve (optional)
  • 1 whole garlic bulb
  • 1l chicken stock
  • 12 thin slices rustic baguette
  • 150g brand basil pesto
  • 125.00 ml shaved parmesan
Instructions:
  • Preheat your oven to 180°C (160°C fan). In a small roasting pan, place the tomato, drizzle with vinegar and 1 tablespoon of oil, season, and top with tarragon. Place the garlic bulb in one corner of the pan. Bake for 30 minutes or until the garlic is soft.
  • Remove the fragrant garlic from the pan and let it cool briefly. Transfer the tomato and its juices to a large saucepan. Squeeze the roasted garlic into the saucepan, add the stock, then bring to a boil. Lower the heat and simmer for 15 minutes. Use a stick blender to puree until silky smooth. Season to taste.
  • Next, position the baguette on a baking tray. Drizzle the remaining oil over it and bake for 5 minutes or until lightly toasted. Once done, spread the pesto over the warm toasts and sprinkle with the parmesan.
  • Pour the soup into bowls. Drizzle with extra oil and sprinkle with tarragon. Add a dash of pepper. Serve alongside the toasts.

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