Rated 4.5 out of 5 based on 3 votes
- 1 x garlic bulb
- 1/2 cup extra virgin olive oil
- 1/2 x onion, thinly sliced
- 1/2 x carrot, thinly sliced
- 1 x celery stalk, thinly sliced
- 4 cups tomato passata
- 3 x slices stale bread, cut into 1.5cm cubes
- 1/4 cup grated parmesan
- 10 x basil leaves, finely sliced
Preheat oven to 180C or 160C fan. Place garlic on a large sheet of foil, drizzle with a little extra oil and wrap to enclose. Roast for 25 mins, until softened. Peel and reserve juices.
Heat 1/3 cup of oil in a large saucepan on medium. Cook onion, carrot and celery for 5 mins, until onion softens. Add passata and bring to a simmer. Cook for 10 mins, until vegetables soften. Add garlic and season to taste. Using a stick blender, blend until smooth.
Meanwhile, heat remaining oil in a frying pan on high. Cook bread, tossing occasionally, for 3-4 mins, until crisp. Remove pan from heat, add parmesan and basil and toss to combine.
Scatter soup with crostini and shaved parmesan. Drizzle with a little extra oil. Serve.
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Luca, I made it and it turned out delicious. I suffer from green leaves disorder so I sprinkled it with celery leaves before serving.
Oh that sounds delicous! Will give it a go without the cheese …