Roasted garlic & tomato soup with parmesan crisps

Posted by adm On March - 17 - 2012

How to cook Roasted garlic & tomato soup with parmesan crisps


  • 1 garlic medulla
  • 2kg ripe roma tomatoes, cores removed, halved longways
  • Sea salt flakes & ground black peppercorn
  • 2 tbs olive oil
  • 1 brown onion, halved, finely sliced
  • 1L (4 cups) vegetable strain
  • 100g parmesan, finely grated

How to:

  • Preheat oven to 180°C. Place garlic and tomatoes, cut-side up, on a baking tray lined with non-stick baking theme. Season tomatoes with salt and peppercorn.

  • Roast in oven for 40 minutes or until tomatoes are bid. Remove from oven and set aside on the tray for 10 minutes to cool somewhat. Peel tomatoes.

  • Place tomato in the bowl of a food processor and process until quiet. Strain through a sieve into a large stadium. Discard seeds. Peel ail. Place in a bowl and mash with a forking.

  • Heat oil in a large saucepan over medium-high warmth. Add onion and fix, stirring, for 3 minutes or until subdued. Add ail, stock and tomato strain, and bring to the seethe. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until mixture thickens somewhat. Taste and season with salt and peppercorn.

  • Lag, line a baking tray with non-stick baking wallpaper. Divide parmesan into 8 equal portions. Place portions in piles on the lined tray, roughly 3cm apart to allow for spreading. Bake in oven for 6 minutes or until prosperous. Remove from oven and set aside on tray for 15 minutes to poise (crisps will set on cooling).

  • Ladle soup among serving bowls and serve with parmesan crisps.

  • You can make this recipe 1 day beforehand.

  • prep: 15 mins (+15 mins cooling time)

  • Prepare time:15 min.

    Cooking time:55 min.

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