Roasted Tomato Soup with French Twist & Garlic Cheese Baguette
Comforting French-inspired soup paired with cheesy garlic bread
Velvety roasted tomato soup infused with thyme and garlic, served alongside a crusty garlic-cheese baguette—perfect for cool summer evenings.
Equipment
Ingredients
Soup
tomatoes (mixed_sizes)
1360 g
shallots (whole)
2 pcs
red onion (whole)
1 pcs
garlic (whole)
1 head
thyme (fresh)
3 sprigs
olive oil (liquid)
30 ml
vegetable broth (liquid)
80 ml
basil (fresh)
15 g
salt (fine)
5 g
black pepper (ground)
2 g
Garlic Cheese Baguette
baguette (fresh)
1 pcs
butter (softened)
100 g
garlic (minced)
2 cloves
parsley (fresh, chopped)
10 g
sea salt (fine)
1 g
grated cheese (grated)
200 g
Instructions
Preheat oven
Preheat the oven to 210°C (200°C convection).
Prepare vegetables
Spread tomatoes, shallots, red onion, garlic head and thyme sprigs on a baking sheet. Season with salt and pepper, then drizzle with olive oil.
Roast vegetables
Roast vegetables for 30-35 minutes until soft and slightly charred.
Blend the soup
Squeeze garlic pulp from skins. Transfer roasted tomatoes, shallots, pan juices, fresh basil and vegetable broth to blender. Blend until smooth.
Make garlic butter
Mix softened butter with minced garlic, chopped parsley and sea salt.
Assemble garlic cheese baguette
Slice baguette lengthwise, spread garlic butter generously, sprinkle with grated cheese.
Bake baguette
Bake garlic cheese baguette for 10-15 minutes at 200°C until cheese is melted and bubbly.
Original recipe
Storage
Baguette best eaten fresh; reheat in 180°C oven 5 minutes to restore crispness
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