Roasted Tomato Soup

Nutrition per serving

Ingredients (serves 4)

• 800 g Ripe tomatoes, halved
• 4 cloves Garlic
• 1 Onion, quartered
• 2 tbsp Olive oil
• 500 ml Vegetable stock
• 3 tbsp Double cream

Instructions

1. 1

   Preheat oven to 200°C (fan 180°C). Place tomatoes cut-side up on a baking tray. Add garlic cloves and onion quarters. Drizzle with olive oil and season generously.

2. 2

   Roast for 35–40 minutes until tomatoes are caramelised and slightly charred at the edges.

3. 3

   Transfer everything from the tray to a large saucepan. Add vegetable stock and bring to a simmer for 5 minutes.

4. 4

   Blend until completely smooth using a stick blender. Strain through a sieve for an ultra-silky result.

5. 5

   Stir in the cream, check seasoning, and serve with a swirl of cream and crusty bread.