Easy Roasted Garlic & Tomato Soup
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 bulb garlic
- 1 x 14 oz tin cherry tomatoes
- 1 x ¾″ piece ginger
- ½ small jar sun-dried tomatoes
- pinch of dried red chilli flakes
- 1½ tablespoons maple syrup
- 13.5 fl oz vegetable stock
- 2 tablespoons coconut yoghurt
- handful of chives
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Divide the soup between bowls, then top with the pesto croutons, a sprinkle of chopped chives and a drizzle of olive oil.
Step 6
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