Is there anything more comforting that a delicious, warming bowl of soup on a chilly day?! With the nights drawing in as we slide into October, why not try this classic dish for a much-loved soup.
Prep Time: 10 minutes | Cook Time: 1 hour | Serves: 6
- 1.5 kg tomatoes, quartered
- 1 garlic bulb, cloves separated, but skin intact
- 50 ml olive oil, plus 1 tbsp extra
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1 medium onion, diced
- 1 tsp dried basil
- ½ tsp dried oregano
- 250 ml vegetable stock
- 1 sprig fresh thyme
- 50 ml double cream, optional
- fresh basil for garnish
- a few cherry tomatoes for garnish
- Heat the oven to 200C.
2. Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves and onions throughout the tomatoes.
3. Drizzle everything with the olive oil. Sprinkle with oregano, basil, thyme and salt and pepper. Transfer the baking sheet to the oven and roast for half an hour, or until the tomatoes are soft.
4. Put the stock on the heat and add the roasted vegetables and bring the liquid to a boil. Reduce the heat to medium low and simmer 10-15 minutes to infuse the flavours.
5. Add the cream and use an immersion blender to blend the soup in the pot until smooth. Add additional stock if needed to reach the desired consistency.
6. Ladle the soup into bowls and garnish with cream, halves of cherry tomatoes and fresh basil. Serve immediately.