Bread soup with roast tomato puree
2 large onions, chopped roughly
2 tbsp olive oil
¼ tsp salt
¼ tsp freshly ground pepper
220g cherry tomatoes, halved
2 cloves garlic, thinly sliced, plus 1 whole clove, peeled and halved
300ml chicken stock
6 slices Johnston Mooney & O'Brien bread
Handful fresh sage, roughly torn
50g parmesan cheese, grated
Serves
4
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Cheese, Vegetables, Bread
Recipe Type
Soups, Bread, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy