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Gascony Tomato Soup

This rich, sweet soup "Soupe de Tomates a la Gasconne" relies on the traditional ingredients of Gascony for its powerful flavour. Serve with warm French bread.

ingredients

serves 6
400 g cherry tomatoes
4 whole garlic bulbs, cut in half crossways
olive oil
sea salt
freshly ground black pepper
200 g mixed wild mushrooms, sliced
1 red onion, diced
100 ml red wine
2 sprigs of rosemary
1 bay leaf
1 litre vegetable stock
a bunch of flat-leaf parsley, chopped

method

1. Heat the oven to 150°C/gas 2.

2. Put the cherry tomatoes and halved garlic bulbs in a roasting pan with a little olive oil and seasoning, toss well to coat in oil then roast in the oven for 40 minutes. Remove from the oven and allow to cool.

3. Heat a drizzle of olive oil in a saucepan, add the mushrooms and red onion, and cook over a medium heat for 5 minutes. Add the red wine, rosemary, bay leaf and vegetable stock and gently simmer for 10 minutes.

4. When cool enough to handle, slip the garlic flesh out of its skin, then add it along with the tomatoes to the mushroom mix. Simmer gently for a further hour - do not boil. Add parsley just before serving.

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