Roasted Tomato & Basil Soup
A rich, deeply flavoured soup made with sun-ripened tomatoes from the garden.
Method
- 01
Preheat the oven to 200°C / 180°C fan / Gas 6.
- 02
Arrange the tomatoes cut-side up in a large roasting tin with the onion and garlic. Drizzle with the olive oil, sprinkle with the sugar and season generously. Roast for 35–40 minutes until the tomatoes are caramelised and slightly collapsed.
- 03
Squeeze the garlic out of its skins into a blender. Add the roasted tomatoes and onion, along with any juices from the tin, and most of the basil (reserve a few leaves for serving).
- 04
Add the stock and blend until smooth. Pass through a sieve if you prefer a very smooth texture.
- 05
Transfer to a saucepan and heat gently. Adjust the seasoning.
- 06
Serve in warm bowls with the reserved basil leaves and a drizzle of extra virgin olive oil. Good with crusty bread.