Roasted Tomato Soup With Toasted Cheesy Olive Bread
Prep time
5 mins
Cook time
15 mins
Serves
4
Difficulty
Medium
This sure-to-impress soup recipe is made with roasted tomatoes for loads of hearty flavour. The toasted cheesy olive bread is to die for.
Ingredients
Roasted Tomato Soup
- Roasted Tomato Soup With Toasted Cheesy Olive Bread
- https://www.woolworths.com.au/shop/recipes/roasted-tomato-soup-with-toasted-cheesy-olive-bread
- 1kg ripe tomatoes, quartered
- 1/2 cup extra virgin olive oil
- 150g olive sourdough loaf, cut into 4cm-thick slices
- 80g parmesan, finely grated
- 1 1/2 cups salt-reduced vegetable stock
- 1/2 cup light cooking cream
- 1/3 cup basil pesto
- 2 continental parsley sprigs, leaves picked
Method
1
Preheat oven to 240°C/220°C fan-forced. Line 3 baking trays with baking paper. Place tomatoes on 2 trays. Drizzle with cup oil and toss to coat. Season. Bake for 10 minutes or until slightly softened.
2
Place bread slices on remaining tray. Drizzle with 1 tbs oil and sprinkle with half of the cheese. Bake for 12 minutes or until golden and crisp.
3
Place stock and cream in a large saucepan and bring to the boil over medium heat. Add tomatoes and remaining cheese to pan. Remove pan from heat. Using a stick blender, blend until smooth and combined. Return to the boil, if needed, to heat through.
4
Combine pesto and remaining oil in a small bowl. Top soup with pesto and parsley. Serve with cheesy bread.
Notes
Tip: This is a great zero-waste recipe, perfect for using up day-old sourdough, overripe tomatoes or small amounts of parmesan.
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