Roasted Tomato Soup

• 1 kg ripe tomatoes
• 6 garlic cloves (unpeeled)
• 3 tbsp olive oil
• 500 ml vegetable stock
• 1 handful fresh basil
• 100 ml cream
• salt and pepper

Instructions

1. 1

   Preheat oven to 200 °C. Halve the tomatoes and place cut-side up on a baking tray with the garlic cloves. Drizzle with olive oil, salt, and pepper.

2. 2

   Roast for 35–40 minutes until the tomatoes are caramelised and slightly charred at the edges.

3. 3

   Squeeze the garlic out of the skins. Transfer everything to a blender with the basil and vegetable stock. Blend until smooth.

4. 4

   Pour into a pot and heat gently. Stir in the cream and adjust seasoning. Serve with crusty bread.