Roast Tomato soup with caprese toast
| Serves: | 4 |
| Cooking Time: | 50 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 3 T basil pesto
- 4 slices crushed wheat sourdough
- 1 tsp red wine or sherry vinegar
- 2 cups fresh free-range chicken (or vegetable stock), warmed
- 1 head garlic, wrapped in foil
- 2 T olive oil
- 2 kg assorted very ripe tomatoes
- 1 shallot, sliced
- 120 g fior di latte mozzarella
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Cooking Instructions
- Preheat the oven to 180°C. Place the shallot and tomatoes in a roasting pan and drizzle with olive oil. Season lightly.
- Tuck in the garlic and roast for 30–40 minutes. Allow the tomatoes to cool slightly, then peel.
- Tip the tomatoes, onion and all the juices into a large saucepan. Unwrap the garlic and squeeze into the pan. Add the hot stock and vinegar and simmer for 10 minutes.
- Blend using a stick blender and serve with the Caprese toast.
- To make the Caprese toast: lightly toast the bread. Spread with the basil pesto and top with the cheese. Grill until hot and bubbling.
- Cook's note: It’s amazing how simple ingredients such as tomatoes, garlic and shallots transform into a moreish bowlful.
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