- Hearty & Grounding
- Starters
- Vegan
- Prep 15 min
- Cook 45 min
- Serves 4
Roasting the tomatoes first gives this soup a deep, sweet flavour you cannot get from a pan alone. Serve it in small bowls as a starter, with a thick slice of toasted bread for dipping.
Ingredients
- 1 kg ripe tomatoes, halved
- 1 head of garlic, top sliced off
- 1 large onion, cut in wedges
- 3 tbsp olive oil
- 1 tsp sugar
- 500 ml vegetable stock
- A handful of fresh basil
- Salt and black pepper
To serve
- 4 thick slices of crusty bread
- Extra olive oil for drizzling
Method
- Heat the oven to 200°C. Spread the tomatoes, onion and the garlic head on a large tray, drizzle with the oil, sprinkle with sugar, salt and pepper, and toss.
- Roast for 35 to 40 minutes, until the tomatoes are soft and the edges are charred.
- Squeeze the soft garlic out of its skins into a large pan and add the tomatoes, onion and all the juices from the tray.
- Pour in the stock and bring to a gentle simmer for 5 minutes. Add most of the basil.
- Blend until smooth, then taste and adjust the salt and pepper. Add a splash of water if it is too thick.
- Toast the bread, drizzle with olive oil, and serve with the hot soup topped with the remaining basil.
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