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.