How do you make a great soup even better? Serve it with a loaf of molten cheesy garlic bread
Serves: 4
INGREDIENTS
1 kilogram large ripe tomatoes, halved
1 fennel bulb, thinly sliced, fronds reserved
1 red capsicum, seeded, thinly sliced
¼ cup each olive oil and balsamic vinegar
2 cloves garlic, crushed
½ teaspoon chilli flakes
sea salt and ground pepper
3 cups vegetable stock
Cheesy Garlic Bread (click here for the recipe), to serve
METHOD
Equipment: Line a large, rimmed baking tray with baking paper.
Preheat the oven to 200°C fan bake.
Put the tomatoes, fennel, capsicum, oil, vinegar, garlic and chilli flakes in a large bowl and toss everything together. Season generously with salt and pepper. Tip onto the baking tray and turn the tomatoes cut side down.
Roast for 30 minutes until the tomatoes are collapsing. Pull the skins off the tomatoes and discard.
Tip the contents of the tray into a large saucepan and add the stock. Bring to the boil and simmer for 10 minutes. Blitz briefly with a hand blender, leaving half of it still chunky.
To serve: Ladle the soup into bowls and garnish with the fennel fronds. Serve with slices of cheesy garlic bread.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.