TIM’S RUSTIC ROASTED TOMATO & BASIL SOUP WITH GARLIC TOAST
Ingredients
- 1 kg tomatoes halved
- 2 celery stalks roughly chopped
- 1 brown onion quartered
- 4 cloves garlic
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 3 cups vegetable stock
- ½ cup thickened cream optional
- ½ cup fresh basil leaves
- Salt and cracked black pepper
For the Garlic Toast
- 4 thick slices sourdough or Turkish bread
- 2 tbsp butter softened
- 1 garlic clove crushed
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 200°C.
- Place the tomatoes, celery, onion and garlic onto a large baking tray. Drizzle with olive oil, season with salt and pepper, then roast for 35–40 minutes until softened and lightly caramelised.
- Transfer the roasted vegetables to a large saucepan. Stir through the tomato paste, pour in the vegetable stock and simmer for 10–15 minutes.
- Remove from the heat, add the basil and blend until smooth using a stick blender or food processor. Stir through the cream if using and season to taste.
- Combine the butter, garlic and parsley. Spread over the bread and toast under a hot grill or in the oven until golden and crisp.
- Ladle the soup into bowls. Garnish with extra basil, cracked black pepper and a drizzle of cream if desired. Serve immediately with the warm garlic toast.
Notes
Roasting the vegetables brings out their natural sweetness and creates a rich, full-flavoured soup.
For an extra indulgent finish, sprinkle with freshly grated parmesan before serving.
This soup freezes well, making it perfect for preparing ahead and enjoying on busy weeknights.