Monday, 29 November 2010

Roasted Garlic & Tomato Soup

I love a roasted soup. Very easy to make and very little fuss. Garlic is especially good after roasting as it takes on a beautifully sweet and mild flavour.

Roughly chop about 8-10 tomatoes, 4 sticks of celery and a small red onion. Place in a roasting tin with 2 whole bulbs of garlic (remove the skins but leave the cloves whole). Season with salt and pepper. Stir in a little olive oil and sprinkle with some fresh thyme. Roast at 180 degrees for 45mins to an hour, stirring occasionally.

When cooked place in a blender with 350ml of chicken or vegetable stock and a handful of fresh basil leaves. Blend until you have a very smooth consistency. Season to taste and eat straight away.

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