You will need:
1 bulb garlic, kept whole with the top cut off
5 Roma tomatoes
1 onion, cut into petals
340g roasted red pepper
3 tbs olive oil
1 tbs fresh thyme
2 green chilli
2 cups vegetable stock
8 fresh basil leaves
¼ cup fresh cream
1/3 cup Parmesan cheese, grated
salt
pepper
Method
Preheat the oven to 180ºC. Line a baking sheet with baking paper and set aside.
Chop the top of the garlic. Chop the tomatoes into fours and cut the onion into petals.
Drain the liquid from the roasted red pepper. Place all the veggies, including the roasted red peppers, on the tray. Drizzle the olive oil over the veggies. Sprinkle the thyme on top. If you wish you can place the thyme with the sprigs and remove the sprigs once roasted. Season with pepper.
Pop the tray into the oven and roast the veggies for 30 minutes or until slightly charred, but not burnt.
Add the veggies to a blender. Squeeze the roasted garlic and discard the skin. Add 1 cup of vegetable stock and the basil to the blender and blend until smooth.
Add the soup to a pot. Add the other cup of stock and heat through. Add the fresh cream. Add pepper and add salt only if required.
Serve warm with a drizzle of olive oil, a sprinkle of Parmesan cheese and some grilled cheese sandwiches.
The POST