Roasted Tomato Soup

INGREDIENTS

• 4 Cups of Fresh Tomatoes, halved

• 6 Cloves Garlic, peeled

• 2 Onions, quartered

• ¼ Cup Extra-Virgin Olive Oil

• Salt and Pepper

• 3 Cups Vegetable Stock

• 2 Bay Leaves

• Handful of chopped fresh basil and cherry tomatoes for garnish

INSTRUCTIONS

1. Preheat oven to 220C

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelised.

3. Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.

4. Use an immersion blender to purée the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers.

5. Garnish in bowl with chopped fresh basil and cherry tomatoes.

SERVES 4-6