Creamy Roasted Tomato & Basil Soup
Roasting the tomatoes first concentrates their sweetness. Finished with basil and a swirl of cream.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Easy
Method
Heat the oven to 200°C / 400°F (180°C fan). Spread the tomatoes, onion and garlic over a large tray and toss with the oil, sugar, salt and pepper.
Roast for 35 to 40 minutes until soft and lightly charred at the edges.
Squeeze the garlic from its skins into a pan and add everything else from the tray, including the juices. Pour in the stock and simmer for 5 minutes.
Blend until smooth with most of the basil. Pass through a sieve for a silkier texture if you like.
Stir in the cream, check the seasoning and serve with the remaining basil torn over the top.
Notes from the kitchen
Freezes well before the cream is added.
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