Cooking With The Smiling Chef: Slow Roasted Tomato and Garlic Soup

If freaking out about the mid semester exams wasn’t bad enough for us students, there are also the dreaded sniffles and sneezes which emerge at this time of year. One of my favourite ways of feeling better is to grab a big pot and stir together a warming bowl of soup. Perfect for the autumn chills. This month I’ve got three easy-peasy soup recipes that will have you shouting dinner in no time. Inspired by the great work of Love Food Hate Waste I want to challenge you to use up those forgotten veggies in the bottom of your crisper and turn them into something special.

It’s usually a bit tricky to get juicy fresh tomatoes this time of year so if in doubt, definitely make use of the handy tins of crushed tomatoes, or even tomato passata. Passata is an italian cooking sauce made by pureeing blanched tomatoes. Look for an organic sauce and Australian garlic for the best results with this soup.

Slow Roasted Tomato and Garlic Soup_Brendon D'Souza_1

Prep Time 10 mins | Cooking Time 30-50 mins | Serves 4-6

Ingredients:

  • 1 pod Australian garlic
  • 1tbsp olive oil
  • 1 large brown onion, finely diced
  • 500g ripe tomatoes (such as Roma etc.) or 600mL passata
  • 500mL chilled chicken or vegetable stock
  • 25 fresh basil leaves, finely chopped.
  • 4 thyme sprigs, leaves removed

Slow Roasted Tomato and Garlic Soup_Brendon D'Souza_2

Roast the garlic by wrapping the whole pod in foil and baking in a 180ºC oven for 15-20 minutes until the cloves are tender. Allow to cool, then carefully squeeze the soft garlic out of the skins. Reserve. While the garlic cooks, slice the tomatoes and place them into baking dish. Drizzle with live oil and roast for 20-30 minutes. Allow to cool.

Heat the oil in a large saucepan and fry the onions over a medium heat till softened. Transfer the onions to a blender with the garlic, tomatoes or passata, and stock. Blend till smooth. Return to the saucepan with the basil and half the thyme leaves. Season and serve sprinkled with pepper and thyme.

Slow Roasted Tomato and Garlic Soup_Brendon D'Souza_3

campus_life-get_involved-student_publication-grapeshot

 

 

 

 

Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 3|Volume 6| March 2014: The Chase.

Advertisements

10 Comments Add yours

  1. Dana Fashina says:

    Sorry I’m late to the party!
    Great photos and what a neat use of garlic! I’m normally not a huge fan of it but I could actually try this!!

    Like

    1. Hi Dana, thanks for the great comment. The slow cooking makes it nice and mellow so I think you’ll like it. Great to hear that you liked the recipe. Thanks a million and happy cooking 🙂

      Like

  2. Amanda says:

    Delicious! I actually used to eat roasted garlic bulbs by themselves drizzled with olive oil. My mom always told me no one would date me because the garlic would emanate through my pores. The garlic wouldn’t just keep vampires away. I do still love it. I think this makes a great soup. Good luck on your exams!

    Like

    1. That sounds absolutely delicious, I reckon it would be great spread on toast with butter. I think i’m going to go and roast up some garlic…hahahaha 🙂 Thanks for the exam wishes as well!

      Like

  3. ohlidia says:

    That soup looks fab!

    Like

    1. Thanks very much 🙂

      Like

  4. Lovely! This is my kind of soup, it looks so flavorful, especially with those gorgeous roasted tomatoes. Beautiful shots as always, Brendon!

    Like

    1. Thank you so much for the lovely comment Laura, great to hear from you 🙂

      Like

  5. Mary Pat says:

    I will do this when tomatoes hit the farmers’ market! Right up my alley!!!

    Like

    1. That’s great to hear Mary Pat! Btw I really enjoyed your chicken and waffle recipe earlier this morning. Waffles are actually making their way into high-end restaurants these days. Of all the things. But I guess that’s the beauty of food, it never fails to surprise 🙂

      Like

I love to read your comments as much as I love cheesecake. Leave me a message below so we can continue the foodie discussion.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s