Cream Of Tomato With Basil
INGREDIENTS (Serves 4)
◆ 600g cherry tomatoes, on the vine
◆ 3tbsp olive oil
◆ 2 garlic cloves, minced
◆ 1tsp dried basil
◆ ½tsp dried oregano
◆ 250g passata
◆ 1 litre vegetable stock, hot
◆ 50g fresh breadcrumbs
◆ 150ml double cream, plus extra to serve
◆ 1 handful basil leaves, to garnish
◆ salt
◆ freshly ground black pepper
1 Preheat the oven to 200°C (180° fan) gas 6. Arrange the cherry tomatoes on a roasting tray and drizzle with 2tbsp olive oil. Season generously with salt and pepper. Roast for about 30min until very soft and starting to burst. Remove from the oven and set aside to cool briefly. Pick the cherry tomatoes off the vines.
2 Heat the remaining 1tbsp olive oil in a large saucepan set over a medium heat. Add the garlic and fr y for 1min before stirring in the dried herbs, passata, stock and cherry tomatoes. Bring to a simmer and cook steadily for 10min. Blend with an immersion blender until smooth, thickening the soup with breadcrumbs, blending again to incorporate; you can also blend the soup in batches in a food processor or blender.
3 Return to a simmer, stir in the cream, and then simmer for a further 3-4min. Season to taste with salt and pepper. Serve in warm bowls and garnish with a swirl of cream, basil leaves and black peppercorns, if desired.