Caught up in chilly, stormy weather? Pour your heart into this healthy and luscious recipe, then watch the cold fade away.
Prep Time: 0 hours 20 minutes
Cooking Time: 0 hours 20 minutes
Total: 0 hours 40 minutes
Allergens: Contains milk product
An easy recipe: For a beginner, an intermediate, and a professional cook
1kg peeled and quartered fresh tomatoes
2 tbsp of olive oil; add extra to serve
150g basil pesto
1 bulb of garlic peeled
1lt chicken stock
1 tbsp of red wine vinegar
Sliced baguettes/halved buns
½ cup of flaked parmesan cheese
Prepare the tomatoes
Start by preheating the oven to 302f/356f for warming bread, then place the tomatoes on a baking pan. Season, then sprinkle a tablespoon of oil and vinegar.
At the corner of the baking pan, Place the garlic bulb, then bake until the garlic has softened.
This is roughly 30mins.
Get the stock
Put the tomatoes in a large saucepan. Grind the remaining garlic then pour in the stock.
Let it boil, then simmer for 15-20 minutes. If not cooled, blend in with a stick blender. If cooled, you could use a blender too.
Toasting the bread
For the bread, sprinkle the remaining oil then toast for 3-5 minutes.
You can apply the pesto then sprinkle the parmesan.
Scoop the soup into bowls, then serve with the toast
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