Roasted Plum Tomato Soup

You will need:

  • 4 tbsp olive oil
  • 1kg plum tomatoes, halved
  • 1 onion, thinly sliced
  • 2 fat garlic cloves, halved
  • Small handful of thyme sprigs
  • 1 tsp caster sugar
  • Small handful of basil sprigs
  • 1ltr chicken stock or Vegetable Stock
  • Sea salt and freshly ground black pepper

Method:

  1. Preheat the oven to 220C, Gas 7. Pour the olive oil into a roasting tin and heat in the oven until almost smoking. Carefully tip in the tomatoes, onion slices and garlic, then toss to coat in the oil. Scatter over the thyme sprigs, sprinkle with sugar and season generously with salt and pepper. Roast in the oven for 20-25 minutes until nicely caramelised, stirring once or twice and adding the basil towards the end of cooking.
  2. Tip the roasted tomatoes and flavourings into a saucepan, discarding any woody thyme stalks. Bring the stock to the boil in another pan, and then pour over the tomatoes. Bring to the boil and cook for 5 minutes.
  3. Strain the stock, reserving the tomato mixture. Tip the tomatoes into a blender or food processor and whiz, gradually adding the stock back in until smooth and creamy. Pass the soup through a sieve into a clean pan or bowl, rubbing with the back of a ladle. Taste and adjust the seasoning.
  4. Reheat the soup if necessary, but its best served warm rather than piping hot. Pour into warmed bowls and top with basil leaves.