Roasted tomato and basil soup

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At the end of the summer some supermarkets stock nets of excellent salad tomatoes at a good price. These are usually a bit tasteless at any other time of year. The fresh tomatoes add some authenticity and luxury to this soup.

Roasted Tomato Soup

Preparation - 10 minutes

Cook - 45 minutes roasting, 20 - 30 minutes in the saucepan

Serves - 8

Dietary - gluten free, vegetarian, vegan

Ingredients:

6 - 8 salad tomatoes

3 medium onions, red or white

3 tbsp olive oil

3 cloves of garlic

2 tins of chopped tomatoes

1 litre of vegetable stock

Garlic

1/2 Bunch of basil. Some chopped, some leaves reserved.

Method:

1. Cut the onions into quarters and the tomatoes into halves and spread over a large baking tray. Drizzle with olive oil and turn to ensure the oil covers the vegetables. Roast in the oven at 200c for about 40 minutes until the onions have blackened a bit and the tomatoes are soft.

2. Heat 1 tbsp of olive oil and fry pressed garlic for a couple of minutes over a low heat in a large saucepan.

3. Remove the veg from the oven and add to the saucepan. Stir and then add the 2 tins of chopped tomatoes and the vegetable stock plus half of the basil. Bring to the boil and simmer for at least 20 minutes.

4. When you are ready for lunch, take off the heat and add the rest of the basil leaves. Blitz with a soup blender, adjust seasoning, add water to desired constituency and return to the heat until it comes just up to the boil.

Serve with Focaccia or Corn Bread.