Start by preheating your oven to 180 degrees. Cut the top of the head of garlic, drizzle salt and olive oil and wrap in foil. Bake in oven for 30 minutes. Chop tomatoes in large chunks and place on baking tray. Drizzle olive oil, curry powder, paprika, oregano and thyme. Bake in oven for 20 minutes or until nice and charred.
Once the garlic is ready, remove from foil and squeeze half the garlic into a bowl (and mash with a fork) and half into a blender. Add tomatoes to blender and soft cheese and blend. Transfer soup to pot, season with salt, pepper, and sugar. Once it starts bubbling, it is ready.
For the garlic bread, add melted butter, 2 tablespoons of olive oil, parsley/dania to the set aside mashed garlic. Season with salt and pepper and mix well.
Cut baguette in half and spread the mixture generously on both sides. Top with mozzarella cheese cand bake for 10 min on the very top slot in the oven. Onceheese has melted, remove and slice. Serve with the soup.
Review Roasted garlic and tomato soup with cheesy garlic bread.
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