Food Challenge: Tomato & Basil Soup

After tasting my first tomato & basil soup from Noodles & Company in Ann Arbor, Michigan, I fell in love with the thickness of its flavours. I'm not really a soup person but I've been craving this dish ever since I left America and finally decided to look up recipes and make my own version of the soup. I wanted to make sure it turned out thick and chunky so that you could taste the fresh ingredients and scoop it up with pieces of toasted garlic bread. After some seasoning, it turned out just as good as I remembered and since I made so much, I had plenty to freeze to satisfy my next big craving! I think this recipe's gonna be a winner this coming winter!

Ingredients:

• 1 bulb of garlic - peeled, cloves separated
• 1kg roma tomatoes - cut in half lengthways
• 2 tbsp olive oil
• 1 cup fresh basil leaves - finely shredded
• 1 brown onion - finely chopped
• 1/3 cup tomato paste
• 2 cups chicken stock
• Garlic butter
• Bruschetta bread or ciabatta bread

Method:

1. Preheat oven to 180°C/160°C fan-forced. 
2. Line a tray with baking paper. Place tomato (cut-side up) and garlic cloves on prepared tray. Drizzle with 1 tbsp oil. Season with salt and pepper. 
3. Roast for 40 minutes or until tomato is tender. Remove from oven. Set aside to cool slightly. 
4. Process tomato, garlic and the shredded basil until smooth.
5. Heat 1 tbsp oil in a large saucepan over medium-high heat. 
6. Add onion. Cook, stirring, for 3 minutes or until soft. 
7. Add tomato paste. Cook, stirring, for 1 minute or until fragrant. 
8. Add stock and tomato mixture. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally.
9. Season with salt and pepper as required.
10. Spread garlic butter on bread and toast. Serve with a cup of soup, garnished with fresh basil leaves.