Ingredients

• 1 garlic bulb
• 500ml/18fl oz double cream
• salt and freshly ground black pepper
• 1 large bunch basil
• roughly chopped
• 2 sprigs reserved
• 75ml/2½fl oz extra virgin olive oil
• ½ banana shallot
• finely chopped
• 2 x 400g/14oz tin San Marzano tomatoes
• 1 small baguette
• cut lengthways into 4 pieces

Directions

• Preheat the oven to 170C/150C Fan/Gas 3½
• Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes
• or until soft.
• When the garlic is cool enough to handle
• cut the top off of the bulb. Squeeze out all the garlic and finely chop.
• Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes
• or until the mixture turns to solid fatty lumps with a liquid base.
• Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin
• then discard the liquid.
• Tip the butter into the bowl
• add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more.
• Heat a large frying pan or sauté pan until hot
• add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute.
• Add the tinned tomatoes and the rest of the basil
• reserving two sprigs for garnish
• then simmer for 2-3 minutes.
• While the soup simmers
• heat a griddle pan until very hot and char the bread on both sides
• then slather with the garlic butter and place in the oven to warm through.
• Blend the soup using a stick blender or a food processor until you have a fine pureé. Season
• to taste
• with salt and black pepper.
• Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves
• and the garlic bread alongside.