Warm and tasty, this yummy soup with crunchy, garlicky
bread is a winner.
Roast tomato soup with garlic pita bread: R15 per person
Serves 4
2kg of large red tomatoes
1 punnet of fresh basil
1 onion
10 garlic cloves
2 chicken stock cubes (or vegetable stock for vegetarians)
3 pita breads
100ml olive oil
Preheat the oven to 160 ºC.
Cut the tomatoes into quarters and place on a baking tray.
Slice 6 of the garlic cloves and push them into the tomato quarters.
Brush with olive oil and season with black pepper and salt.
Place in the oven for 1 hour.
Slice the onion and sauté until golden.
When the tomatoes come out, add to the pot with 2l of stock.
Let it simmer for 10 mins adding the basil after 5 mins.
For the pita bread:
Slice them lengthways and then into quarters.
Brush with oil and remaining garlic (crushed). Season well.
Place under the grill for a minute or two until toasted.
Serve immediately with the soup.
Preparation time: 10 mins
Cooking time: 1 hr 10 mins
Tasty alternatives!
1.
Add some parmesan to the toasts to add a cheesy
element.
2.
Add 250ml of cream to the soup for a richer,
creamier version.