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Roast cherry tomato and garlic soup (v)

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This soup is lovely, summery and full-flavoured. Don't be alarmed at the quantity of garlic, the roasting process mellows the flavour considerably. If you want a vegetarian version, you can swap the chicken stock for a vegetarian one though you will lose a bit of flavour by doing so. Letting an old Parmesan rind simmer in the hot vegetable stock for a few minutes will make up for a bit of that flavour. This soup - whether vegetarian or not - goes well with the Parmesan biscuits as an accompaniment.

 

Serves 6 as a starter

 

1 kg cherry tomatoes
1 bulb of garlic
a few sprigs of thyme
750ml good strong chicken stock
olive oil


To serve
a few sprigs of basil
crème fraîche


Pre-heat the oven to 200C/ Gas 6. Cut off the top of the head of garlic so the inside of each clove is just exposed. Rub a little olive oil over the cut side of garlic and wrap the whole thing loosely in foil.

 

Put the cherry tomatoes, whole, in a baking dish in a single layer, scatter over the thyme and drizzle with olive oil. Bake the tomatoes and the foil wrapped garlic together for about 40 minutes.

 

 When the garlic is cool enough to handle, squeeze the soft flesh of each clove out of its papery skin. Put the soft garlic and roasted tomatoes together in a blender with a few ladles of chicken stock. Blend, then pass through a sieve, pressing down well with the back of a spoon to extract every last drop of tomatoey goodness from the seeds and skins.

 

Add the rest of the stock ladle by ladle to the sieved tomatoes until you have a consistency you like. Re-heat on the stovetop until piping hot and serve immediately with a few torn leaves of basil and a swirl of crème fraîche floating on the top of each bowl of soup.


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  • delicious.

    Posted by Judith, 05/09/2010 9:30am (7 years ago)

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