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Prep Time: 2 Minutes Cook Time: 240 Minutes |
Ready In: 242 Minutes Servings: 6 |
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This is a fairly easy soup, although it might seem a little time consuming the result is well worth it. Depending on how thick you like your soup, you may need to add a little stock, I find it doesn't need it though.. Ingredients:
8 roma tomatoes |
800 g canned tomatoes |
1 head garlic, halved into wheels |
1 teaspoon dried basil |
1 teaspoon dried oregano |
olive oil |
1 tablespoon sundried tomato tapenade |
1/2 cup cream |
salt and pepper |
fresh basil (to garnish) |
Directions:
1. Halve the tomatoes, and place in a baking tray with the bulb of garlic.
2. Sprinkle with dried herbs.
3. Season to taste.
4. Drizzle with olive oil.
5. Bake at 150C for around 2 to 3 hours.
6. Transfer to a stockpot, squeezing all the garlic out of its paper.
7. Add tinned tomatoes, and heat until warm.
8. Add tapenade and blitz in a food processor.
9. Add cream, stir through and return to heat, but do not boil cream.
10. Voila.
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