Slow-roast tomato & basil soup
The simplest way to use a glut of home-grown tomatoes, roasted until sweet and blitzed with basil.
1 hr 15 minsServes 4
Ingredients
- 1kg ripe vine tomatoes, halved
- 1 onion, quartered
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 tsp caster sugar
- A large handful of basil
- 500ml vegetable stock
- Sea salt and black pepper
Method
- 1
Heat the oven to 190C fan. Tumble the tomatoes, onion and garlic into a roasting tin with the oil, sugar, salt and pepper.
- 2
Roast for 45 minutes, until the edges are caramelised and the tomatoes have collapsed.
- 3
Squeeze the garlic from its skins and tip everything into a pan with the stock. Simmer for 10 minutes.
- 4
Blitz with most of the basil until smooth, then taste and season again.
- 5
Serve with the remaining basil torn over and plenty of crusty bread.
