1.2kg field tomatoes, quartered
2 tablespoons olive oil, plus extra to serve
1 tablespoon Coles brand red wine vinegar
1/4 cup tarragon sprigs, plus extra leaves to serve (optional)
1 whole garlic bulb
1l chicken stock
12 thin slices Coles Bakery rustic baguette
150g Coles brand basil pesto
1/2 cup shaved parmesan
INGREDIENTS
METHOD
Step 1
Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.
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Step 2
Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Blend with a stick blender until smooth. Season.
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Step 3
Meanwhile, place the baguette on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
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Step 4
Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.