STM recipe: Melanie Lionello’s oven-roasted garlic and tomato soup

Is there a combination of flavours that beats the simplicity of garlic, onion and tomatoes cooked in olive oil? If there is, I’m yet to find it. This dish is my take on a classic tomato soup that’s elevated by the garlic and thickened slightly with the addition of lentils, which not only adds protein and fibre but wonderful texture. I usually make a double batch and freeze extra portions for a quick dinner or lunch during my busy working week.

Ingredients

600g tomatoes, halved

6-8 garlic cloves, bruised

1 large red onion, sliced

80ml (⅓ cup) extra virgin olive oil, plus extra to serve

1 tsp sugar

1 tsp sea salt flakes

200g red lentils

1.75 litres chicken or vegetable stock

torn basil leaves, to serve

toast, to serve (optional)

Preparation

Step 1 Preheat the oven to 160C fan-forced.

Step 2 Place the tomatoes, garlic cloves and onion in a large baking dish — I usually use a large loaf tin so the tomatoes can sit on top of the garlic and onion, locking them underneath with the juices and oil. Drizzle with olive oil, then sprinkle with sugar and salt.

Step 3 Roast in the oven for 1 hour, stirring halfway through, until the tomatoes are soft and slightly caramelised. The garlic should be tender and the onion will be translucent.

Step 4 Transfer the roasted vegetables and their juices to a large pot over medium-high heat. Add the lentils and stock and bring to a slow boil, then reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until the lentils are tender.

Step 5 Blend the soup until smooth using a jug blender or stick blender. Check the seasoning and adjust if needed.

Step 6 Serve hot with a drizzle of olive oil and torn basil, with toasted crusty bread on the side. Refrigerate in an airtight container for up to 2 days, or freeze for up to 3 months.

Serves 4

More than 15g protein and 10.5g fibre per serve. Budget-friendly. Vegan.

Extracted from Easy Italian Dinners From My Little Kitchen by Melanie Lionello, photography by Mark Roper. Murdoch Books $39.99