Soups & Stewsdeliciouslyella
Easy Roasted Garlic & Tomato Soup
This easy soup is as good as it gets — incredibly flavoursome and so simple to make. You’ll be making it on repeat in no time! It's perfect for batch cooking, meaning instant lunches all week.
👥 2 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●saucepan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 160°C fan / 350°F. Remove 2 of the garlic cloves from the bulb and set aside. Slice the top off the remaining garlic, drizzle with a little olive oil and wrap tightly in foil. Place in the oven and cook for ⏱️ 30 minutes until soft and golden.
2
Meanwhile, crush the reserved garlic cloves and add to a bowl with the pesto, olive oil and a pinch of flaky sea salt. Stir in the pieces of bread, then tip onto a baking tray. Place in the oven for 10–⏱️ 15 minutes until crisp and golden.
3
Once cooked, remove the roasted garlic from the oven and squeeze the flesh into a high-speed blender, along with any oil from the foil parcel. Pour in the tinned tomatoes and add the ginger, sun-dried tomatoes, chilli flakes (if using), maple syrup and a pinch of salt. Blitz until completely smooth then add to a saucepan, along with the vegetable stock.
maple syrup1.5 tablespoons
4
Bring the soup to a simmer and cook for 5–⏱️ 10 minutes. Then stir in the coconut yoghurt and season to taste with salt and pepper.
coconut yoghurt2 tablespoons
5
Divide the soup between bowls, then top with the pesto croutons, a sprinkle of chopped chives and a drizzle of olive oil.
drizzle of olive oil
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