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Tomato and Basil Soup with the Best Ever Garlic Bread
A comforting tomato soup served with homemade roasted garlic butter bread and fresh basil garnishes.
Vegetarian
Soup
Comfort Food
Tomato
Garlic Bread
Estimated Nutrition
Calories
1420.2
kcal / serving
2840.4 kcal total
Carbs
51.2
g
per serving
102.4 g total
Fat
129.1
g
per serving
258.2 g total
Protein
12.4
g
per serving
24.8 g total
Cook Time
50
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
500
ml
Double Cream
For making homemade butter
GrainsCereals
1
piece
Baguette
Small, cut lengthways into 4 pieces
NutsSeeds
1
bulb
Garlic
Whole bulb
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
bunch
Basil
Roughly chopped, some reserved for garnish
OilsFats
75
ml
Extra Virgin Olive Oil
Part for frying, part for drizzle
Vegetables
0.5
piece
Banana Shallot
Finely chopped
800
g
San Marzano Tomatoes
Two 400g tins
Method
1
Preheat the oven to 170°C.
2
Wrap the garlic bulb in foil and roast for 45 minutes until soft.
3
Squeeze out the cooled roasted garlic and chop it finely.
4
Whisk the cream in a mixer for 5 minutes until it separates into butter and buttermilk.
5
Strain the mixture through muslin, squeezing out all liquid to leave solid butter.
6
Mix the butter with the chopped garlic, salt, and a third of the basil.
7
Heat most of the olive oil in a pan and fry the shallot briefly.
8
Add tomatoes and remaining basil, then simmer for 3 minutes.
9
Char the bread in a hot griddle pan, spread with garlic butter, and warm in the oven.
10
Blend the soup into a fine purée and season with salt and pepper.
11
Drizzle the soup with olive oil and serve alongside the garlic bread.