Slow Roasted Tomato and Herb Soup with Homemade Garlic Croutons

6 Jun

This soup is so easy and delicious! I bought a glut of in season, super sweet tomatoes for my tomato salad recipe and had loads leftover and decided to make some yummy soup.

You will need:
1kg of mixed tomatoes
2 sprigs of fresh rosemary, thyme and oregano
2 whole heads of garlic (skin removed)
Salt and pepper
Olive oil
Sourdough bread cut into cubes
2 cloves of chopped garlic

Cut the tomatoes into large chunks.
Place in a roasting tray with the 2 heads of garlic, herbs and oil and season with some salt and pepper.
Roast at 180° C / 200° C for 30-40 minutes until the tomatoes and garlic are soft and the surface is a bit charred and browned (see pic).
Meanwhile, place the cubed sourdough bread and chopped garlic in a roasting tray and drizzle with olive oil. Place in the oven at 180° C for about 5-7 minutes until the croutons are lightly toasted.
Allow them to cool. They will store well in a large airtight container or bag for up to 5 days.
When tomatoes are cooked, blend with a good blender for 2-3 minutes, in batches if needed.
Pass the mixture through a fine strainer to remove any pips and skin. Of course you don’t need to strain it if you don’t want to, but it will give you a smoother, more velvety soup.
I served mine in a cup with some oil and the homemade croutons on top, it was delicious!
This soup freezes well but may need to be blended once defrosted due to separation.

Enjoy, Eoin





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