Serves
2
Prep Time
15 minutes
Cooking Time
25 minutes
Ingredients
- 3 cloves garlic, unpeeled
- Oil spray
- 3 medium sized tomatoes, cut into quarters
- 2 cups chicken or vegetable stock
- 140g tub Leggo’s Tomato Paste
- Grated parmesan cheese and fresh basil leaves, for garnish
Method
STEP 1Place garlic cloves and tomatoes on a baking paper lined tray. Spray with oil. Bake in preheated oven at 200°C for 15 minutes. Allow to cool before removing skins from both garlic and tomatoes.
STEP 2
Combine garlic, tomatoes, Leggo’s Tomato Paste and stock in a medium saucepan. Season to taste. Simmer for 10 minutes.
STEP 3
Puree soup with a stick blender. Pour into serving bowls, garnish with parmesan cheese and basil leaves.
Tips
Soup can be made 1-2 days ahead. Garnish with grilled pieces of prosciutto if desired.