- 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
- Preheat the oven to 170C/340F/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.