Roasted Tomato Soup

Ingredients

• 2 lb (1kg) ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, unpeeled
• 3 tbsp olive oil
• Salt and black pepper
• 2 cups (500ml) vegetable stock
• 1 tsp sugar (if tomatoes are acidic)
• Fresh basil leaves
• Cream or crème fraîche, for serving (optional)

Instructions

1. Preheat oven to 200°C (400°F). Spread tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil, season with salt and pepper.
2. Roast for 30 minutes until tomatoes are blistered and the edges are charred.
3. Squeeze roasted garlic out of their skins into a large pot. Add the roasted tomatoes and onion.
4. Pour in stock. Bring to a simmer over medium heat and cook for 10 minutes.
5. Blend until smooth with a stick blender. Add sugar if needed. Season to taste.
6. Serve with a swirl of cream, torn basil, and good bread.

Notes

Don't skip the roasting. It concentrates the tomato flavour and adds sweetness that you can't get from boiling. Works with tinned whole tomatoes in winter when fresh ones are terrible. Freezes brilliantly for up to 3 months. Cool completely, freeze in portions, thaw overnight in the fridge.