ROASTED TOMATO & BLACK GARLIC SOUP

SERVES: 4 - 6

PREP TIME: 15 minutes

COOK TIME: 1 hour

INGREDIENTS

• 1 kg good quality tomatoes

• 6 cloves peeled black garlic

• 1 tbsp paprika

• 1 tsp chilli flakes

• Olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp Worcestershire Sauce

• 1 large onion, chopped

• 500ml vegetable stock

• 50ml double cream 

• Salt and black pepper to taste

• Black Garlic Ketchup

• Fresh basil to garnish

METHOD

1. Preheat the oven to 200°C. Place the halved tomatoes in a large baking tray, scatter over the paprika and chill flakes, salt & pepper, then drizzle with olive oil, Worcestershire sauce and balsamic vinegar. Tuck in the black garlic cloves and place in the oven.

2. Roast for 45 minutes until the tomatoes are soft, caramelised and full of flavour.

3. In the meantime, fry the onions in a deep bottomed saucepan until soft.

4. Transfer the roasted tomatoes to the pan, add the vegetable stock and bring to a gentle simmer for around 10-15 minutes.

5. Using a stick blender, or high-speed blender, blend the soup until completely smooth.

6. Return back to the pan on a low heat and stir in the cream. 

7. Taste and adjust the seasoning with extra salt and pepper. 

8. Ladle the soup into warm bowls, finish with a drizzle of cream and Black Garlic Ketchup, and garnish with fresh basil leaves before serving.

9. Serve with crusty sourdough bread or our melted black garlic cheesies for the ultimate comforting meal.

   Recipe by Lara Green @_fromthegreenkitchen

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