Roasted garlic and tomato soup

Warm up this winter with this delicious roasted garlic & tomato soup.

Recipe «Roasted garlic and tomato soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1.2kg field tomatoes, quartered, 2 tbsp olive oil, plus extra to serve, 1 tbsp Coles brand red wine vinegar, 1/4 cup tarragon sprigs, plus extra leaves to serve, 1 whole garlic bulb , 1l chicken stock, 12 thin slices Coles Bakery rustic baguette, 150g Coles brand basil pesto , 1/2 cup shaved parmesan.

Ingredients:

• 1.2kg field tomatoes, quartered 
• 2 tbsp olive oil, plus extra to serve 
• 1 tbsp Coles brand red wine vinegar 
• 1/4 cup tarragon sprigs, plus extra leaves to serve 
• 1 whole garlic bulb 
• 1l chicken stock 
• 12 thin slices Coles Bakery rustic baguette 
• 150g Coles brand basil pesto 
• 1/2 cup shaved parmesan 

Instructions

1. Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.
2. Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with a stick blender until smooth. Season.
3. Meanwhile, place the baguette on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
4. Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.