Cream of Tomato Soup with Garlic and Mozzarella Crostini

 

 

In school one day and I was shivering with the cauld. I needed comfort and warmth ASAP, so when I got home I got straight to cooking. Along with the Irish Foodies Winter Warmer I decided that this was the one for me. It had my nose running and a glow in my cheeks in no time. The perfect way to unwind after a day in the classroom :p

It’s so simple and easy to prepare, although all you need is a couple of hourse to slow roast your tomatoes.

All you need is

250g Cherry Tomatoes

5 cloves garlic

Bunch of fresh basil leaves

1 medium onion

2 tablespoons tomato paste

200 ml light cream

salt and pepper

2 cups vegetable stock

4 slices brown baguette

2 tablespoons butter

2 cloves garlic

Preheat the oven to 120 degrees celcius

 

For the soup:

Start by chopping the tomatoes into halves. Place them on a baking tray

 

Cover with basil leaves. Peel your garlic cloves, leave whole and throw them into the baking tray. Drizzle with olive oil. Pop into the oven for 90 minutes.

 

 

 

When the tomatoes are ready, fry up the onion in a wide based sauce pan.

 

 

Add in the tomato mixture. Allow the onions to mix in with the tomatoes. Leave to sweat for a few minutes.

 

 

Throw in the tomato paste, stir it up and add in the vegetable stock.

Allow to simmer on a low heat for 3-4 minutes.

 

Add in the cream and leave to simmer again for a few minutes.

Blend the soup and allow to sit.

For the crostini:

Cut up 3-4 slices of brown french baguette

Mix butter and 2 cloves of grated garlic together in a bowl and cover the bread.

Heat up a pan and fry the bread until it becomes golden and toasty.

 

 

Serve up the soup, top with crostini and freshly grated mozzarella.

Pop into the oven again for 7 minutes until golden brown.

Garnish with basil leaves and devour!!!

 

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