How do you make a great soup even better? Serve it with a loaf of molten cheesy garlic bread
Serves: 4
INGREDIENTS
1 kilogram large ripe tomatoes, halved
1 fennel bulb, thinly sliced, fronds reserved
1 red capsicum, seeded, thinly sliced
¼ cup each olive oil and balsamic vinegar
2 cloves garlic, crushed
½ teaspoon chilli flakes
sea salt and ground pepper
3 cups vegetable stock
Cheesy Garlic Bread (click here for the recipe), to serve
METHOD
Equipment: Line a large, rimmed baking tray with baking paper.
Preheat the oven to 200°C fan bake.
Put the tomatoes, fennel, capsicum, oil, vinegar, garlic and chilli flakes in a large bowl and toss everything together. Season generously with salt and pepper. Tip onto the baking tray and turn the tomatoes cut side down.
Roast for 30 minutes until the tomatoes are collapsing. Pull the skins off the tomatoes and discard.
Tip the contents of the tray into a large saucepan and add the stock. Bring to the boil and simmer for 10 minutes. Blitz briefly with a hand blender, leaving half of it still chunky.
To serve: Ladle the soup into bowls and garnish with the fennel fronds. Serve with slices of cheesy garlic bread.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.