Imported from Instagram

Roasted Tomato Soup with Cheesy Garlic Baguette

Name: Roasted Tomato Soup with Cheesy Garlic Baguette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lb tomatoes (Use tomatoes in various shapes and sizes, such as cherry and beefsteak.); 2 shallots; 1 red onion; 1 head garlic (Roast whole; squeeze the pulp from the skins afterward.); 3 sprigs fresh thyme (Discard after roasting.); 2 tbsp olive oil (Used for roasting; additional oil may be drizzled over the soup when serving.); 0.333 cup vegetable broth; 1 handful fresh basil (Use in the blended soup and for serving.); salt (To taste; the baguette also uses two pinches of sea salt.); black pepper (To taste.); cream (A little, for serving.); 1 baguette; 100 g soft butter; 2 cloves garlic (Use 3 cloves according to taste; this is for the baguette topping.); 1 bunch fresh parsley; 2 pinches sea salt (For the baguette topping.); 2 cups grated cheese (For sprinkling over the baguette; type not specified.)

Recipe by Géraldine Leverd @la.cuisine.de.geraldine · Instagram

A richly roasted tomato soup with shallots, red onion, garlic, thyme, and basil, served with a French-inspired cheesy garlic baguette. Roasting gives the vegetables a soft texture and slightly charred flavor.

4 servings50 minFrench

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Ingredients

3 lb tomatoes (Use tomatoes in various shapes and sizes, such as cherry and beefsteak.)
2 shallots
1 red onion
1 head garlic (Roast whole; squeeze the pulp from the skins afterward.)
3 sprigs fresh thyme (Discard after roasting.)
2 tbsp olive oil (Used for roasting; additional oil may be drizzled over the soup when serving.)
0.333 cup vegetable broth
1 handful fresh basil (Use in the blended soup and for serving.)
salt (To taste; the baguette also uses two pinches of sea salt.)
black pepper (To taste.)
cream (A little, for serving.)
1 baguette
100 g soft butter
2 cloves garlic (Use 3 cloves according to taste; this is for the baguette topping.)
1 bunch fresh parsley
2 pinches sea salt (For the baguette topping.)
2 cups grated cheese (For sprinkling over the baguette; type not specified.)

Steps

1
Preheat the oven to 410°F (210°C), or 390°F (200°C) if using convection.
2
Arrange the tomatoes, shallots, red onion, garlic, and thyme on a baking sheet. Season with salt and pepper, then drizzle with the olive oil.
3
Roast for 30–35 minutes, until the vegetables are soft and slightly charred.
4
While the vegetables roast, mix the soft butter with the parsley, baguette garlic, and sea salt.
5
Spread the butter mixture generously over the baguette, then sprinkle the grated cheese over it.
6
Bake the prepared baguette at 390°F (200°C) for 10–15 minutes, until the cheese is melted. Serve immediately.
7
Squeeze the roasted garlic pulp from its skins. Transfer the roasted tomatoes and shallots to a blender, discarding the thyme and retaining the pan juices.
8
Add the fresh basil and vegetable broth to the blender. Blend until smooth.
9
Serve the soup with additional basil, a little cream, and a drizzle of olive oil, alongside the cheesy garlic baguette.

Notes

The source does not specify the type of grated cheese or the amount of cream and finishing olive oil. The transcript says to bake the baguette while preparing the soup, but the written instructions give a 10–15 minute baking time.