Gourmet Garlic Roast Tomato Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 large ripe tomatoes
• 1 anchovy fillet
• 1/4 teaspoon chili flakes
• 2 cloves garlic, minced
• 1 yellow onion, peeled and diced
• 2 tablespoons olive oil
• 1/2 cup cherry tomatoes, stems removed
• 4 fluid ounces extra virgin olive oil
• 1/4 cup fresh basil leaf
• 8 fluid ounces heavy cream
• 3 cloves garlic
• 3 tablespoons grated parmesan cheese

Recipe

• 1 cut the large tomatoes in half and gently squeeze to remove most of the seed and juice.
• 2 soak the anchovy in warm water to soften and remove excess salt.
• 3 when softened, peel the filets from the bones and chop one finely for the soup.
• 4 heat a suitable pot over medium heat and add the olive oil.
• 5 add the garlic, anchovy and chili flakes and sauté for aroma.
• 6 add the onions and cook, stirring regularly, until the onions become soft and brown.
• 7 add the tomatoes, bring to a simmer and reduce the heat.
• 8 stir regularly until the tomatoes completely break down.
• 9 at the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot.
• 10 when the tomatoes have completely broken down, add the basil and stir into the soup.
• 11 puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc.
• 12 finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture.
• 13 prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil.
• 14 reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft.
• 15 remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula.
• 16 stir in the parmesan cheese and season to taste with salt and pepper.
• 17 to serve, heat the soup and ladle into four warm bowls.
• 18 drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of parmesan cheese over the top.