Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ estimated approx 90min.
To begin with this recipe, we have to prepare a few ingredients. You can have ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ using 12 ingredients and 6 steps. Here is how you can achieve it.
This soup has wonderful, intense flavours and is perfect as lunch or a light dinner.
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Ingredients and spices that need to be Prepare to make ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ:
- 900 g tomatoes, sliced in half
- 2 whole bulbs of garlic, tops sliced off
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 4 large sprigs of thyme, leaves picked off
- 1 large onion, finely sliced
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 2 tbsp tomato purée
- 1 litres vegetable stock
- My homemade crusty bread, to serve
- Extra virgin olive oil, thyme to serve
Steps to make to make ðŸ…ðŸ Roasted Tomato & Garlic Soup ðŸ…ðŸ
- Preheat the oven to 200C/180C fan/gas 6. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs in with them. Drizzle with the balsamic vinegar and 1 tablespoon olive oil. Sprinkle over the thyme leaves and season with sea salt and ground black pepper.
- Place in the oven and roast for 45 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and mushy. Remove from the oven and set aside while you prepare the base of the soup.
- Meanwhile, place a large cooking pot over a high heat and add the remaining 1 tablespoon olive oil. Add the onion, celery and carrot and fry for 1 minute, stirring every now and then. Reduce the heat to medium and cook for 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.
- Squeeze the cloves from the roasted garlic bulb and add them to the soup, along with the roasted tomatoes and their juices. Simmer for 25 minutes until the carrot is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup until completely smooth.
- Serve the soup warm in deep bowls with some crusty bread and drizzle a little extra-virgin olive oil and thyme on the
top.
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