Roasted Tomato Soup

Ingredients

• 2 kg tomatoes (get ones with vines, it adds flavour)
• 1 bulb garlic
• 2 tsp thyme or 8 to 10 sprigs of fresh thyme
• 4 tbsp olive oil
• 1 tsp salt
• 2 tsp freshly ground black pepper
• 1.7 lt vegetable stock
• 1 cut chopped fresh basil

Method

1. 1

   Preheat oven to 220°.

2. 2

   Cut 2 kilos of tomatoes in half and place cut side up in a roasting tray. Add the vines.

3. 3

   Cut a bulb of garlic in half and add to the tray along with any loose cloves, skins, and stalks.

4. 4

   Add thyme. If using fresh thyme, breaking it up a little.

5. 5

   Drizzle olive oil over the tomatoes.

6. 6

   Season with salt and freshly ground black pepper.

7. 7

   Roast in the preheated oven at 220° for 25 to 30 minutes until tomatoes are sticky and soft and starting to catch around the edges.

8. 8

   Remove thyme stalks and tomato vines from the roasting tray. Squeeze the garlic out of its skin and discard the skin.

9. 9

   Transfer the roasted tomatoes and garlic to a heavy bottom pan.

10. 10

    Add 1.7 L of vegetable stock to the pan.

11. 11

    Bring to the boil, then turn down and simmer for 20 to 25 minutes.

12. 12

    Add a bunch of fresh basil (keeping the pretty leaves at the top for serving).

13. 13

    Use a stick blender to blitz the soup until smooth.

14. 14

    Put back on a low heat and simmer gently for another 25 to 30 minutes to reduce and thicken, allowing flavors to intensify.

15. 15

    Serve in bowls, scatter a few fresh basil leaves on top, and add a pinch of freshly ground pepper.