Roast Tomato and Garlic Soup

Roasted Tomato and Garlic soup, full of vibrant, warming and punchy flavours, served with Crusty Garlic Bread. This is the winter warmer that everybody needs! 

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Cook: 45 MINS

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Preheat oven to 200°C/ 400°F.
Chop tomatoes and garlic, then transfer to a baking tray. Add olive oil, balsamic vinegar, salt and pepper, then bake for 30 mins.
Meanwhile, heat tbsp of olive oil in a large saucepan or casserole dish, then add celery, carrot and onion. Cook for 5-10 mins on a medium-low heat, until soft.
Once tomatoes and garlic heads are baked, remove from oven and transfer to saucepan with celery, carrot and onion. Add oregano, red wine vinegar and vegetable stock, stir everything together well and bring to a low simmer. Simmer for 15-20 mins.
Meanwhile, in a small bowl, combine butter, garlic and parsley. Then, slice your ciabatta loaf, but not all the way down, so slices are still attached at the bottom of the loaf. Using the back of a spoon or knife, spread garlic butter onto slices of bread. Transfer loaf to a lined bake tray and bake for 15 mins.
Meanwhile, in a small bowl, combine butter, garlic and parsley. Then, slice your ciabatta loaf, but not all the way down, so slices are still attached at the bottom of the loaf. Using the back of a spoon or knife, spread garlic butter onto slices of bread. Transfer loaf to a lined bake tray and bake for 15 mins.

Nutritional Info

Per serving: 

Cals – 301 

Carbs – 36g 

Protein – 6.9 

Fat – 11g 

Ingredients

Serves 4

For the tomato soup:

  • 1kg of tomatoes - chopped in half.
  • 2 whole heads of garlic - ends chopped off only.
  • Tbsp of extra virgin olive oil.
  • Tbsp of balsamic vinegar.
  • Tbsp of extra virgin olive oil.
  • 1 rib of celery - finely chopped.
  • 1 carrot - finely chopped.
  • 1 onion - finely chopped.
  • Tbsp of oregano.
  • Tbsp of red wine vinegar.
  • 1 litre of vegetable stock.

For the Crusty Garlic Bread:

  • 1/2 a crusty ciabatta loaf.
  • 2-3 cloves of garlic.
  • A handful of fresh parsley - finely chopped.
  • 30g of unsalted butter, brought to room temp.

To serve:

  • Crumbled feta.
  • Black pepper.
  • Basil leaves.

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