Tomato soup

Step-by-Step InstructionsRoast the Veg: Preheat your oven to 200°C (180°C fan/Gas 6). Toss the halved tomatoes and chopped onion on a baking tray with 1 tablespoon of olive oil, salt, and pepper. Roast for 30 minutes until soft and slightly charred.Build the Base: Heat 1 tablespoon of oil in a large pot over medium heat. Stir in the tomato purée and thyme leaves, cooking for 1 minute until the purée turns a deep brick-red color.Simmer: Pour the roasted tomatoes, onions, and all their tray juices into the pot. Add the balsamic vinegar and your water or stock. Bring to a boil, then turn the heat down to low, cover, and simmer gently for 15 minutes.Blend: Remove the pot from the heat. Drop in most of the fresh basil leaves (save a few for garnish). Use an immersion blender to blitz the soup until completely smooth.Finish & Serve: Taste the soup and add more salt or pepper if needed. Ladle into bowls and top generously with the chopped chives, remaining basil, and an extra tiny drizzle of balsamic vinegar if you like.

Great

% Daily Values based on a 2,000 calorie diet