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Warm up with this delicious roasted garlic & tomato soup

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


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.

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.

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.

Step 4

Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.

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