Roasted Tomato Garlic Soup
Serves: Six | Prep: 15 min | Cook: 40 min
Ingredients:
Roasted Tomato Garlic Soup:
3 lbs large tomatoes, cut into quarters
2 shallots, cut in half
1 whole garlic head, top removed
3 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp salt
1/2 tsp pepper
4-5 thyme sprigs
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
2 Tbsp tomato paste
4 cups vegetable stock
1 big bunch fresh basil
1/2 cup fresh cream
Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.
Place cut tomatoes, shallots and the head of garlic on to the prepared tray. Drizzle with 2 Tbsp olive oil, balsamic vinegar, salt, pepper and lay the thyme sprigs on top. Roast, 40-45 minutes.
Once cooked, discard thyme sprigs. Remove shallots and four pieces of tomato from the tray and roughly chop, this will be used for the garnish.
In a stockpot heat the remaining 1 Tbsp olive oil over medium heat. Add onions, celery and carrots. Cook, stirring occasionally, 5-6 minutes, until tender. Add paste, stir and cook for 30 seconds more. Add stock, basil, roasted tomatoes and squeeze the cloves from the roasted garlic, along with any juices that are on the tray. Simmer, 20-30 minutes, until all vegetables are tender.
Using an immersion blender, blend until smooth. Stir in cream. Garnish with the roughly chopped shallots and tomatoes, fresh basil and a drizzle of cream.
Goes great with:
Parmesan Sundried Tomato Crisps
Breadstick Snakes
Other recipes:
Roasted Red Pepper Garlic Tomato Soup
Roasted Pumpkin Garlic Soup
Roasted Tomato Sauce with Tortellini
