By Zandeleen Thygesen @zandilions
METHOD
Ingredients
Instructions
1. Preheat the oven to 230°C. Cut about 1cm off the top of the garlic head to expose the cloves. Drizzle with oil, if using, wrap it in foil, and seal tightly.
2. Arrange the tomatoes, onion, and red pepper on a baking tray. Sprinkle with Italian seasoning, salt, and black pepper. Drizzle with oil, if using, then toss to coat evenly. Place the wrapped garlic on the tray.
3. Roast for 50-60 minutes, until the vegetables are tender and slightly caramelised. Remove the garlic from the foil and allow it to cool.
4. Transfer the roasted vegetables to a blender and squeeze out the softened garlic cloves, discarding the skins. Add 1 ½ cups of vegetable stock and cream and blend until smooth, adding more stock if needed for a thinner consistency. Adjust the seasoning if necessary.
5. Using a small knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the centre of the roll – save this for later.
6. Butter the inside of the roll and place cheese around the inner edge of the bread bowl. Bake in a preheated oven at 180°C for 10 minutes, or until the cheese has melted.
7. Remove the bread bowl from the oven. Fill with tomato soup and serve.
