Gourmet Garlic Roast Tomato Soup

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the large tomatoes in half and gently squeeze to remove most of the seed and juice.
  • Soak the anchovy in warm water to soften and remove excess salt.
  • When softened, peel the filets from the bones and chop one finely for the soup.
  • Heat a suitable pot over medium heat and add the olive oil.
  • Add the garlic, anchovy and chili flakes and sauté for aroma.
  • Add the onions and cook, stirring regularly, until the onions become soft and brown.
  • Add the tomatoes, bring to a simmer and reduce the heat.
  • Stir regularly until the tomatoes completely break down.
  • At the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot.
  • When the tomatoes have completely broken down, add the basil and stir into the soup.
  • Puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc.
  • Finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture.
  • Prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil.
  • Reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft.
  • Remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula.
  • Stir in the Parmesan cheese and season to taste with salt and pepper.
  • To serve, heat the soup and ladle into four warm bowls.
  • Drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of Parmesan cheese over the top.
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