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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.