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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!