Ingredients
- 1.5kg ripe tomatoes cut into halves
- 1 onion sliced
- 5 garlic cloves
- 1 bunch thyme
- 1 bunch basil
- 2 litres vegetable stock (or water)
Method
Place tomatoes on a tray with garlic and thyme and roast in a oven until skin just starts to brown. While that is happening, sweat off onion in a heavy-based pot until soft but not brown. When tomatoes are done add to pot. Add stock and basil and bring to boil the turn down and simmer for 30 minutes.
Blitz the soup with a food processor or blender, check for seasoning. If the tomatoes weren’t very ripe you might want to add a little sugar. Also, if you like, you can add cream.
Fabian Christoph
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