ITALIAN TOMATO AND BREAD SOUP

Serves 6-8

Cooking time: 45 minutes 

Ingredients:

• 200g punnet cherry tomatoes 

• 4 garlic cloves, smashed 

• 4 extra garlic cloves, whole 

• 2 tablespoons extra virgin olive oil 

• 1 ½ teaspoon salt

• 2 teaspoon pepper

• 3 tablespoons extra virgin olive oil 

• 2x 400g canned whole tomatoes (crushed with hands)

• 4 cups chicken or veggie stock

• 1 cup fresh basil roughly chopped

• 2-3 cups day old sourdough or ciabatta

Method:

1. Preheat your oven to 200°C.

2. On a baking tray, arrange cherry tomatoes, 4 whole garlic cloves, and drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and pepper. Roast the tomatoes and garlic in the oven for 25 minutes.

3. Meanwhile, in a medium/large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add garlic cloves, canned tomatoes along with all the roasted ingredients from the baking tray and season with salt and pepper.

4. Add chicken stock to the saucepan, bring to the boil and then turn down to a simmer for 10 minutes. Add fresh basil leaves and the sourdough pieces. Simmer, while stirring occasionally for 10-15 minutes.  

 Serve with a drizzle of extra virgin olive oil, fresh basil & parmesan.