TOMATO AND BASIL SOUP
Prep time 5 mins Cooking time 30 mins Serves 4-6
500g tomatoes, halved 2 garlic cloves, chopped 3 tbsp olive oil 3 tbsp butter 1 onion, finely chopped 250ml vegetable stock 400g canned cherry tomatoes 250ml cream Basil leaves, a handful METHOD
1 Preheat the oven to 220°C. Place the tomatoes on a baking tray. Sprinkle with garlic and drizzle with olive oil. Roast for 10 minutes.
2 Heat the butter in a medium-sized pan. Add the onion and roasted tomatoes. Fry lightly for 5 minutes.
3 Add the stock and canned tomatoes. Bring to the boil and simmer for 10 minutes.
4 Add the cream and basil leaves and bring to the boil again. Remove from the heat and purée until smooth. Season and serve warm with bread.