Soup

Roasted Tomato Soup

10 min work, 50 min roasting · Serves 4 bowls

Slow-roasted tomatoes make this taste like August in the middle of November.

Ingredients

• 1 kg ripe tomatoes, halved
• 1 head garlic, top cut off
• 1 onion, in wedges
• 3 tbsp olive oil
• 500 ml vegetable stock
• A handful of basil

Method

1. Heat the oven to 200 C. Spread tomatoes, onion and garlic on a tray, drizzle with oil and salt.
2. Roast 45-50 minutes until the edges blacken a little.
3. Squeeze the garlic out of its skin into a pot, add everything from the tray and the stock.
4. Simmer 10 minutes, add basil, then blend until smooth.
5. Taste, adjust salt, and serve with a grilled cheese sandwich.

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