Roast Tomato Soup

Ingredients:

1.1kg tomatoes

1 large brown onion

1 bulb garlic

1/4 cup fresh basil leaves

2 cups vegetable stock

1 tbsp unsalted butter

Salt & pepper

Optional: dried herbs such as thyme and oregano

Method:

  1. Preheat the oven to 200˚C.

  2. Slice the tomatoes in half. Peel the onion and slice into eights.

  3. On a baking tray, place the tomato halves, onion pieces and the whole bulb of garlic (no need to peel it). Drizzle generously with the olive oil and season with salt and pepper (and any of the dried herbs if using).

  4. Place in the oven to roast for 45 minutes.

  5. Remove the veges from the oven and allow to cool slightly (about 10 minutes).

  6. After the veges have cooled slightly, place them in a blender (as well as all the delicious juices) with the basil leaves and stock. Whiz until smooth.

  7. Transfer to a large saucepan and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until thick and creamy. Add the butter, allowing it to melt. Taste and adjust the seasoning if need be.

  8. Remove from the heat and enjoy!