Roasted garlic and tomato soup

Name: Roasted garlic and tomato soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.2kg field tomatoes, quartered; 2 tbsp olive oil, plus extra to serve; 1 tbsp Coles brand red wine vinegar; 1/4 cup tarragon sprigs, plus extra leaves to serve (optional); 1 whole garlic bulb; 1l chicken stock; 12 thin slices Coles Bakery rustic baguette; 150g Coles brand basil pesto; 1/2 cup shaved parmesan

4.6

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 6

Cost: $3.39 /serving

Author : Not available

lunch main dinner

Ingredients

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1.2kg field tomatoes, quartered2 tbsp olive oil, plus extra to serve1 tbsp Coles brand red wine vinegar1/4 cup tarragon sprigs, plus extra leaves to serve (optional)1 whole garlic bulb1l chicken stock12 thin slices Coles Bakery rustic baguette150 grams Coles brand basil pesto1/2 cup shaved parmesan

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Instructions

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Step 1

Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.

Step 2

Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with a stick blender until smooth. Season.

Step 3

Meanwhile, place the baguette on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.

Step 4

Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.