Roasted Tomato Soup

Ingredients

• 1 kg (2 lb 3 oz) Ripe tomatoes, halved
• 1 large Onion, cut into wedges
• 4 Garlic cloves, left in their skins
• 3 tbsp Olive oil
• 1 tsp Fine salt
• 1 tbsp Tomato purée (paste)
• 480 ml (2 cups) Vegetable stock
• 1 tsp Sugar, optional, if the tomatoes are sharp
• Black pepper
• Fresh basil leaves, to serve

You’ll need: Large baking tray, Large pot, Stick blender

Method

1. 1

   Roast. Heat the oven to 200°C (400°F). Toss the tomatoes, onion and garlic with the oil and salt on a large baking tray, with the tomatoes cut side up. Roast for 35 to 40 minutes, until soft and browned at the edges.

2. 2

   Squeeze the garlic. Let the tray cool for 5 minutes, then squeeze the garlic from its skins back onto the tray.

3. 3

   Simmer. Scrape everything, with all the tray juices, into a large pot. Stir in the tomato purée and stock, bring to a simmer and cook for 10 minutes.

4. 4

   Blend. Blend until smooth with a stick blender, taking care with the hot liquid. Thin with a little water if needed.

5. 5

   Season. Taste, then add pepper and the sugar if the soup is sharp, and more salt if needed. Serve topped with basil.