Roast tomato soup
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 1 1/4 hours |
| Cook's Tips: | You can also make your own cheese sauce from scratch. |
| Prep Time: | 10 minutes |
Ingredients
- 4 Phyllo pastry sheets
- 4 tbsp Italian parsley, roughly chopped
- 500 g Woolworths fresh cheese sauce
- 1/2 cup, melted unsalted butter
- 500 ml organic vegetable stock
- 45 ml tomato paste
- sea salt and pepper to taste
- fresh rosemary, to garnish
- 4 garlic bulb, halved
- 2 tbsp sugar for the egg whites
- 6 Tbsp extra virgin olive oil, plus extra for drizzling
- 2 ripe tomatoes, sliced, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 160°C.
- Place the tomatoes on a baking tray, cut side up. Drizzle with olive oil and sprinkle with sugar, then add the garlic and rosemary and season to taste. Roast for 45 minutes.
- Transfer the roast tomatoes (setting 8 halves aside to garnish), 3 heads garlic, rosemary and juices to a large saucepan. Add the tomato paste and vegetable stock.
- Bring to a simmer, then blend until smooth.
To make the cheesy phyllo sandwiches:
- Place 1 sheet phyllo pastry on a baking tray and brush with a little butter. Top with 2 more sheets of pastry, also brushing with butter.
- Pour the cheese sauce* over the pastry and layer the remaining sheets of phyllo pastry, also brushing with butter, on top of the cheese sauce.
- Bake for 30 minutes or until golden.
- Top the soup with the remaining tomato and garlic and serve with the cheesy phyllo sandwiches. Garnish with parsley.
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