Creamy Roasted Red Pepper & Tomato Soup with Crispy Parmesan Garlic Bread
What you’ll need
Heavy base, or sugar catches
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Deep enough to catch the fat
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Sharp beats expensive
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Big enough to work on
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Sits in the sink without tipping
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For Parmesan, garlic and zest
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Baking is not a guess
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Stick or jug, either works
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Silicone, heatproof
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Deep, for soup
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Or a ricer, for smoother mash
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Ingredients
Method
- 01
Roast the vegetables
Heat the oven to 210 C / 190 C fan. Put the halved tomatoes cut side up on a large tray with the quartered onion and the garlic bulb, top trimmed. Toss with the olive oil, season, and roast for 30-35 minutes until collapsed and caramelised at the edges.
800 g ripe tomatoes · 2 tbsp olive oil
Scrape the trayEvery sticky patch goes into the pan. That residue is where most of the flavour is.
- 02
Build the soup
Squeeze the roasted garlic from its skins into a large saucepan. It will be sweet and mellow, nothing like raw garlic. Add the roasted vegetables and all their tray juices, the drained roasted peppers, the tomato puree and the stock. Set over medium heat, bring to a simmer, then cook for 10 minutes before blitzing smooth with a stick blender.
3 roasted red peppers · 1 tbsp tomato puree · 500 ml vegetable stock
- 03
Finish the soup
Stir in the cream, taste and adjust the salt and pepper, and keep it at a bare simmer while you make the bread.
80 ml double cream
- 04
Make the garlic butter
Mash the softened butter with the 2 grated raw garlic cloves and half the 50 g Parmesan. Raw garlic here, deliberately. It stays sharp and punchy against the sweet roasted garlic in the soup.
35 g butter · 2 garlic cloves · 50 g Parmesan
Two kinds of garlicRoasted for the soup's sweetness, raw in the bread butter for the bite. Swapped, both go flat.
- 05
Grill the bread
Spread the butter over the sourdough slices right to the edges, scatter with the remaining Parmesan and grill 10 cm from the element for 3-4 minutes, until bubbling, crisp and dark gold at the corners.
4 thick sourdough slices
Grill, do not bakeYou want the top blistered and the inside soft, which only fierce top heat gives.
- 06
Serve
Ladle the soup into warm bowls and serve the bread alongside, cut into fingers for dipping.
StorageSoup keeps 3 days chilled and freezes well before cream. Garlic bread is best fresh.