Roasted tomato and garlic soup

Roasted tomato and garlic soup

Serves 4

Ingredients

• 12 large, ripe tomatoes
• 1 head garlic
• 1 large (700g) jar passata
• 500ml vegetable stock
• 6 parmesan rinds if you have them, or 1/3 cup grated parmesan
• salt and pepper
• olive oil

Instructions

1. Preheat oven to 210°C.
2. Halve the tomatoes and put them cut side up in a roasting pan. Drizzle generously with olive oil, about 2-3 tablespoons, and sprinkle with sea salt and freshly ground black pepper. Roast them in the oven for an hour, then let cool enough to pull off skins. Transfer to soup pot.
3. Trim the top off the garlic head with a serrated knife so the tops of all the cloves are exposed, place on a double layer of foil and drizzle exposed tops of cloves with olive oil, a teaspoon or two. Wrap the foil tightly in a pouch and put it in the oven for an hour. Let cool before gently squeezing roasted cloves out of papery skins. Transfer to soup pot.
4. Add passata and stock to pot and bring to a low simmer. Cook for an hour, stirring occasionally.
5. Using an immersion blender or a normal one, purée the soup until smooth. Return to heat and add parmesan rinds/grated parmesan. Season to taste. Cook over very low heat for another 30 minutes then remove what’s left of the rinds, if you used them.
6. I like to serve this soup with a simple sprinkle of freshly ground black pepper, but it’s also great with some finely chopped fresh basil, toasted croutons or a swirl of mascarpone.

Content and Image from pizzarossa