Roast Garlic & Onion Tomato Soup

 Ingredients

2 Cans Plum Tomato (Chopped works as well)

3 tbl spoon Dried basil

1 large yellow onion (the bigger the better)

1 whole garlic head

Extra Virgin Olive oil (your choice of the amount)

Parsley (your choice AGAIN, mainly used for garnish over taste)

Powdered Chicken stock (feel free to use fresh, but the amount is VERY SMALL, and most likely doesn’t have an affect on the recipe)

1.5L water

Seasoning: salt & pepper

1) Roast Garlic & Potato

Preheat your oven to 220°C

Start by preparing a large baking tray with tin foil over top (this makes it easier to clean later! Then, quarter the large onion after peeling the skin off and slice the garlic head in half.

Place the garlic facing up (inside of the garlic is pointing up) and spread out the onion, drizzle olive oil over and season with salt and pepper. Don’t be stingy with the olive oil, especially if you love the taste AND if you’re using a fancy brand. Once done, go ahead and throw them into the oven for 20-25minutes. Be sure to not let the garlic burn, browning is what we’re looking for so the garlic becomes SOFT AND AMAZING (you might be able to tell I am a fan of roasted garlic).

2) The Soup

Once that’s done (let it rest for 5-10 minutes so you can use your hands if needed), place the garlic and onion into a large pot, careful to make sure you don’t accidentally add in the garlic skin. Then add the two tins of plum tomatoes (chopped works fine as well). Add in 1 litre of water, and fill up the empty tins as well and pour the residue back into the pot as well. GET AS MUCH TOAMTO SAUCE IN THERE AS POSSIBLE.

Add in the dried basil with an additional pinch of salt and pepper. Add half a tablespoon of powdered chicken stock in and then bring the soup up to a boil before reducing it down to a simmer. Let that simmer away for 25 minutes.

Once it’s been 25 minutes and the soup has reduced slightly, you can either transfer it all into a blender or use one of those fancy hand held blenders and get to blitzing. I like my soups as liquidised as possible, if you prefer a chunkier texture then blitz to your preference!

Once it’s to the consistency that you like, taste and see if it needs a bit more seasoning. I added a couple extra pinches of salt and pepper. After that YOU’RE DONE! Go ahead and serve it into a bowl of your choice, heat it up if needed and enjoy it with a drizzle of olive oil and pinch of parsley to garnish.

Side note: Some nice toasted bread and feta cheese would also be AMAZING with this dish, so experiment and jazz it up as much as you like!

I’ve recently tried it with a drizzle of balsamic vinegar and it was just as good!

Let me know what you think. The more feedback I get the better, and hopefully next time I’ll write down the recipe as I cook as opposed to doing it many hours after. Might help with being a bit more accurate HOWEVER, the best cooking is always when it’s on the fly and going by taste and feel.

ENJOY,

Marco

Tomato 2

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