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Tomato soup

Roasted tomatoes, a little cream and a bowl worth slowing down for. The garden is optional.

4 servings46 ways to begin202 steps at the far end

Preparation level4 / 46

Everyday cooking

4 steps

Just buy itFrom the ground up

01 — THE FINISHED DISHTomato soupAI generated

0 / 4 done

1–4

Added at this stage

Makes 4 item

1.2 kg tomatoes180 g onion15 g garlic30 ml olive oil500 ml vegetable stock0.1 l cream10 g basil8 g salt1 g pepper

Using: kitchen and oven

1.
Set the oven to 200°C and choose a roasting tray with sides. Remove the cores and cut the tomatoes into large pieces. Peel and wedge the onion; leave garlic cloves whole after peeling. Toss tomatoes, onion and garlic with olive oil and half the salt.
2.
Roast for about 40 minutes until edges colour and the tomatoes release their juice.
3.
Tip the roasted vegetables and all tray juices into a saucepan. Pour in the vegetable stock and scrape any roasted tomato from the tray into the pan. Simmer gently for 15 minutes to combine the flavours.
4.
Tear in most of the basil, reserving a few leaves for the bowls. Blend the soup until smooth, adding water if it is thicker than desired. Stir in the cream and remaining seasoning. Ladle into bowls and add the reserved basil leaves.

And finally, tomato soup.

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