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Recipe: Roasted Tomato and Garlic Soup with Egg Toast Recipe

Recipe: Roasted Tomato and Garlic Soup with Egg Toast Recipe

Enjoy this rich, flavorful and comforting soup. The extra step of roasting the tomatoes along with the garlic helps develop the flavor in the tomatoes which causes a natural sweetness.  Combine with the egg toast for a little extra indulgence.

  • Soup serves: 6-8
  • Toasts serve: 2
  • Prep time: 10 minutes
  • Cooking time: 1 hour 10 minutes
  • Total time: 1 hour 20 minutes

INGREDIENTS

FOR THE SOUP

  • 400 gr cherry tomatoes
  • 400 gr tomatoes, cut in half
  • 1 onion, quartered
  • 1 head garlic, top third cut off to expose cloves
  • ¼ cup extra virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 3-4 cups vegetable broth
  • 1 bay leaf
  • Fresh basil, chopped

FOR THE EGG TOASTS

  • 2 slices sourdough bread
  • 2 tsp butter
  • 2 eggs
  • Salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 180°
  2. Line a baking sheet with baking paper.
  3. Place all the tomatoes, onion and garlic on the baking sheet. Drizzle the olive oil over everything, season with the salt, freshly ground pepper and give it all a good toss.
  4. Roast the ingredients until the tomatoes start to blister, the onions are soft and the garlic has caramelized, about 45 minutes. Check the ingredients half way through and give them a toss.
  5. Once ready transfer the tomatoes and onions in a large saucepan. Squeeze the garlic cloves out of the skin and add to the saucepan.
  6. Add the vegetable broth and the bay leaf and bring the mixture to a simmer over medium/low heat and allow to simmer for about 30 minutes to develop flavors.
  7. Remove bay leaf and transfer soup in a blender or food processor and blend until nice and smooth.  If you want super smooth and creamy run the mixture through a strainer to get rid of any rough pieces.
  8. Return soup to the saucepan on very low heat until you prepare the egg toasts.
  9. Heat a large non stick frying pan on medium/high heat, add 1 teaspoon of the butter and let it melt.
  10. Crack the eggs gently into the pan to keep the yolks intact. As the eggs cook place the sourdough bread slices in your toaster to toast.
  11. Continue cooking your eggs until the tops of the whites are set and the yolk is still runny. Spread the remaining butter on your toasted bread slices and once eggs are ready with a spatula remove from the pan and place on top of your toasts.
  12. Ladle the soup into bowls. Garnish each bowl with the chopped basil and serve with the egg toasts.

Enjoy!

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