Cherry Tomato and Roasted Garlic Soup
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 30mins
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- Serves
- 3
-
- Calories
- 183
A warm soup full of flavour and quick to whip up on a cold day
recipe updated Jan 10, 2022
Ingredients
-
- Water
- 250 ml
-
- Red onion
- 1
-
- Bulb of garlic
- 1
-
- Salt
- ΒΌ teaspoon
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- Olive oil
- 3 tablespoons
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- Cherry tomatoes
- 480 g
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- Salt & pepper
- as needed
Tools
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Blender
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Panasonic 4-in-1 Microwave Oven
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Blender jug
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Enamel tray
Step preview
- Cut the garlic bulb in half to expose the cloves and leave the skin on
- Place the open garlic bulb on the enamel tray facing up and drizzle with 1 tablespoon of olive oil so the cloves get a coating of oil
- Add the tomatoes and red onion to the enamel tray
- Pierce each tomato with a sharp knife to keep it from bursting open
- Add the remaining olive oil to the tomatoes and onion and season with salt and pepper
- Place the enamel tray onto the wire rack and cook on Combo 1 for 20 mins
- Carefully remove the enamel tray from the Panasonic 4-in-1 Oven
- Using a fork pull the garlic cloves from the garlic skin and add them to a blender jug
- Discard of the garlic skin
- Add the remaining ingredients from the enamel tray to the blender jug making sure to get all the juice that was released from the tomatoes
- Blend until smooth
- Add the water and salt and blend again to combine
- Taste and add more seasoning if you wish or more water if you like your soup thinner