Roasted Tomato and Basil Soup
- 6 tomatoes
- 3 cloves of garlic
- Handful of fresh basil leaves
- Vegetable stock
- 1 white onion
- Tomato paste
- Salt and pepper
- Milk, cream or yoghurt
Preheat oven to 190 degrees Celsius
Slice tomatoes into 3 thick slices, Slice onions into rings, bruise the garlic with the flat end of your knife, chop them into big little chunks.
Place all these ingredients on a baking tray, drizzle with oil, and season with paprika, salt and pepper.
Roast in the oven until the tomatoes have a nice brown colour on top.
In a large pot, heat up a little bit of cooking oil and all the tomato and onions into the pan. Fry them on a high heat for 5 minutes.
Do not add the garlic in at this stage as it will burn and make the dish bitter.
Reduce the heat and still in the garlic. Season with salt and paprika as you go.
Add in 500ml of vegetable stock. Add in one spoon of tomato paste.
Put the lid on the pot and simmer the soup for 15 minutes.
Remove from heat and blitz the soup with an immersion blender until it is completely smooth.
Adjust seasoning if you prefer.
Serve hot with some fresh bread and fresh thyme sprinkled on top.