CREAM OF TOMATO SOUP

CREAM OF TOMATO SOUP INGREDIENTS (serves 4) 10-12 large tomatoes 2 carrots 2 red onions 2 garlic bulbs 1 knob of ginger 2 tbsp tomato purée/paste 1.5 litre tomato broth (or veg broth) 2 tbsp cream / cream cheese (I used creamy) Small bunch fresh basil Salt Pepper Olive oil METHOD 1. Preheat the oven to 200 degrees celsius fan, then slice your tomatoes in half + add them to a roasting tray. 2. Roughly chop the carrots, slice the garlic bulbs in half, then add to the tray with the ginger. 3. Season well with salt, pepper + olive oil, then roast for 40 minutes, or until caramelised + cooked through. 4. Half-way through, roughly chop the onions, then add to the tray, seasoning well with salt, pepper + oil too. 5. To prepare your tomato stock, add the tomato purée to 1.5l boiling water + add 1-2 stock cubes (I used tomato, but veg work fine). 6. Tip the roasted veg into a large pot, cover with tomato broth, then add a splash of boiling water to the tray + scrape off the caramelised bits + add that to the pot too. 7. Blend until thick + smooth, adding a splash more stock if desired. Season to taste with salt + pepper. 8. Add 2tbsp cream or cream cheese for ultimate creaminess. 9. To serve, ladle the soup into bowls, top with fresh basil, a swirl of olive oil + a crack of black pepper, then enjoy with a grilled cheese.

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