ITALIAN ROASTED TOMATO SOUP

PREP AND COOK TIME 1 HOUR AND 30 MINS | SERVES 4

INGREDIENTS

2kg Roma tomatoes, halved 1 red onion, cut into wedges 1/4 cup olive oil

8 clove garlic, bruised

1 1/2 tbsp red grape vinegar 1 tbsp dried oregano

2 tsp smoked paprika

1/2 tsp dried chilli flakes

1 1/2 litres vegetable stock 100g sliced beef bacon Cherry bocconcini cheese, drained, to serve

Fresh basil leaves, to serve Crusty bread, to serve

METHOD

Preheat oven to hot, 200°C. Lightly grease two oven trays. Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 mins, until tender.

Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 mins. Using a stick blender, process until smooth.

Season to taste and add a pinch of sugar. Heat on low, stirring.

Meanwhile, arrange beef bacon in a single layer on remaining tray. Bake 4-5 mins, until crisp. Crumble into pieces.

Divide soup between serving bowls. Top with torn bocconcini, beef bacon and fresh basil leaves. Accompany with bread.