Roasted Tomato & Garlic Soup with Parmesan Recipe
The Roasted Tomato & Garlic Soup with Parmesan Recipe is taken from The Mediterranean Olive Oil Cookbook by Filippo Berio (still available from Amazon UK for the princely sum of £0.01). A much-thumbed and oil-splattered cookbook in my kitchen, used still with great affection.
I have already included my all-time favourite Tomato Soup recipe on this site, but when I came across this recipe using Roasted Tomatoes and cooked it, it became my 2nd all time favourite. Once you have tasted the richness of the roasted tomatoes and the subtle flavour of the roasted garlic combined in Roasted Tomato & Garlic Soup you will find it difficult to go back to just plain Tomato Soup. This Roasted Tomato & Garlic Soup with Parmesan recipe is intensely flavoured and it is quite difficult to explain just how good it is. You’ll just have to try it out for yourself!
- 900 g ripe tomatoes
- 7 tbsp extra-virgin olive oil
- 1 whole head of garlic, broken into cloves
- 1 large onion, thinly sliced
- 1 large carrot, thinly sliced
- 2 celery sticks, thinly sliced
- 600 ml (1 pint) good chicken stock
- 1 tbsp tomato puree
- 1 teaspoon sugar (at least) plus a sprinkling
- Salt & freshly ground black pepper
- Flakes of fresh Parmesan
- Shredded Basil Leaves
- Ciabatta (or crusty bread)
- Preheat the oven to 190° C (375°F) Gas mark 5. (AGA - place the shelf on the bottom of the Roasting Oven). Halve the tomatoes and place, cut sides up, in a roasting tin. Drizzle with 2 tablespoons of olive oil (and I add a sprinkling of sugar over the cut edges)and roast in the oven for about 50 minutes, or until slightly blackened and charred around the edges (that really adds to the taste).
- Meanwhile, place the garlic cloves in a separate dish and drizzle with 1 tablespoon oil. Bake in the oven (at the same time as the tomatoes) for 15 minutes, or until very soft. Remove from the oven and leave to cool slightly, then push the soft cloves out of the their skins and reserve.
- Heat the remaining oil in a saucepan and gently cook the onion, carrot and celery for about 12 minutes, stirring occasionally.
- Add the garlic cloves and the roasted tomatoes and their juice, the stock, tomato puree, sugar and salt and pepper to taste. Cover and simmer gently for 30 minutes.
- Leave to cool slightly, then liquidise or puree (in batches) and sieve to remove seeds and skin.
- Reheat until piping hot, checking seasoning, and serve scattered with fresh flakes of Parmesan and shredded Basil leaves, plus Ciabatta or Sour Dough crusty bread.
To freeze, cool the soup thoroughly, then place in containers or bags suitable for a freezer, label well and freeze for up to 6 months. When needed, either defrost in the fridge overnight, then place in pan and gradually bring to the boil, check seasoning (add more tomato puree or salt and pepper if needed), bring down to a gentle simmer and serve. Or still frozen, put 2 tbsp water in a pan, heat container under a hot tap to loosen soup, tip into the pan and simmer to melt the frozen block, boil for a minute, check seasoning then serve.