Roasted Tomato Soup
A simple roasted tomato soup made by tray-baking fresh tomatoes, capsicum, onion and whole heads of garlic until caramelised. Everything is blended directly with fresh basil and finished with a swirl of cream.
14 roma tomatoes, halved
1 brown onion, quartered
1 red capsicum, sliced
1 yellow capsicum, sliced
2 heads garlic, halved crosswise
Olive oil (roasted garlic olive oil preferred)
Salt
Handful fresh basil leaves
Pure cream (optional)
1. Preheat the oven to 200°C (400°F).
2. Arrange the halved tomatoes cut-side up across two-thirds of a large rimmed baking tray, then place the quartered onion, sliced capsicums and halved garlic heads on the remaining space.
3. Drizzle the vegetables generously with olive oil and season thoroughly with salt.
4. Bake for 35 to 40 minutes, until the tomatoes are roasted, softened, and lightly charred around the edges.
5. Squeeze the roasted garlic cloves out of their skins onto the tray, and scrape up any caramelised juices and browned bits from the pan.
6. Transfer all the roasted vegetables and pan juices into a pot, add the fresh basil, and blend with a stick blender until completely smooth.
7. Stir in an optional splash of cream, season to taste, and serve warm with grilled cheese.