Detailed step-by-step description of how to cook the dish "Roasted garlic & tomato soup with parmesan crisps". Try it by all means
- Preheat oven to 180°C. Place garlic and tomatoes, cut-side up, on a baking tray lined with non-stick baking paper. Season tomatoes with salt and pepper.
- Roast in oven for 40 minutes or until tomatoes are tender. Remove from oven and set aside on the tray for 10 minutes to cool slightly. Peel tomatoes.
- Place tomato in the bowl of a food processor and process until smooth. Strain through a sieve into a large bowl. Discard seeds. Peel garlic. Place in a bowl and mash with a fork.
- Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 minutes or until soft. Add garlic, stock and tomato puree, and bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until mixture thickens slightly. Taste and season with salt and pepper.
- Meanwhile, line a baking tray with non-stick baking paper. Divide parmesan into 8 equal portions. Place portions in piles on the lined tray, about 3cm apart to allow for spreading. Bake in oven for 6 minutes or until golden. Remove from oven and set aside on tray for 15 minutes to cool (crisps will set on cooling).
- Ladle soup among serving bowls and serve with parmesan crisps.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set