Tomato And Roast Garlic Soup
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This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind it’s not supposed to taste like tinned tomato soup – this is the real thing – home made tomato soup, with roasted garlic & onions and fresh herbs. It’s got plenty of garlic in, but roasting it mellows the flavour. |
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Ingredients
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Serves 4
- 1kg small, full-flavoured tomatoes
- 1 bulb garlic
- 1 tablespoon olive oil
- 2 medium onions
- 700ml vegetable stock or water
- Handful basil, chopped
- 2 tablespoons balsamic vinegar
- 1 sprig fresh rosemary
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Method
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- Pre-heat the oven to 160 C.
- Remove the tomato cores.
- Put the tomatoes in a roasting pan and coat with the olive oil. Add the garlic bulb (whole) and the onions (whole). Roast for 40 minutes. Allow to cool slightly.
- Put the tomatoes in a pan with the olive oil. Carefully scoop out the middle of the onions and add to the pan. Carefully squeeze the garlic out of the cloves and add to the pan. (This is messy!!!)
- Add the stock, balsamic vinegar and rosemary sprig and simmer gently for 10 minutes. Remove the rosemary sprig.
- Add the basil just before serving.
- You can either serve this chunky-style or liquidise it.
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Time From Cupboard-To-Table
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About 1 hour |
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Notes & Variations on
Tomato And Roast Garlic Soup
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If you don’t want to roast the garlic, use 4 cloves, instead of a whole bulb.
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