Roast Tomato, Garlic and Basil Soup

Roasting all of the ingredients together not only simplifies further an already simple recipe but intensifies and locks in the flavour. Caramelising the vegetables and garlic brings out a natural sweetness. This creates a tomato soup with plenty of character and one that will quickly become your go-to family soup. Make sure to have plenty of crusty bread and good salted butter for dunking.   

Ingredients - Feeds 4

2kg fresh tomatoes

2 red onions

1 whole garlic bulb

2 tbsp olive oil

2 tbsp balsamic vinegar (or red wine vinegar) 

Salt and pepper

A handful of fresh basil

200ml hot water

1 - Pre-heat oven 200C/Fan 180C/GM6. Line an oven tray.

2 - Chop the top and bottom off the red onions, peel and slice into quarters. Place onto the oven tray.

3 - Slice the tomatoes in half and place amongst the onions. Then cut off the top of the garlic bulb exposing the cloves and place in the centre.

4 - Drizzle over the olive oil and balsamic vinegar, give it a good seasoning with salt and pepper and roast on the middle shelf for 30-40 minutes until just beginning to char.

5 - Remove from the oven and take out the garlic bulb. Tip the rest - including all the juices - into a pan and add the water and fresh basil. Then squeeze the roasted garlic cloves in. Using a stick blender, blend until smooth then taste for seasoning. You may need to add more salt and pepper and a little more vinegar. A pinch of chilli works well too.
6 - Bring to the simmer, check for flavour again then serve with crusty bread, butter and a little torn fresh basil.