Roasted basil and tomato soup

Delicious roasted basil and tomato soup - a perfect winter warmer!

Serves: 4

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Ingredients

• 2kg tomatoes (a mixture of cherry and larger ones)

• 3 brown onions

• Sea salt and black pepper

• 4 garlic cloves (unpeeled and cut into small pieces)

• 100 ml of olive oil

• 1 bunch of basil leaves, torn.

• 500ml of vegetable stock (Homemade or I really like Kallo very low salt organic vegetable cubes)

• Half fat crème fraîche, if desired, for swirling before serving

• Pumpkin seeds for decoration and crunch!

Method

1. Cut the tomatoes into halves/quarters.

2. Chop the onions into smaller pieces. (You will end up liquidising the soap so they don’t need to be really small).

3. Put the tomatoes and onions into a roasting tray.

4. Add the garlic.

5. Add the basil (torn into pieces), reserving a few leaves for decoration at the end if desired.

6. Drizzle generously with olive oil.

7. Cover the bottom of the tray with 300ml of vegetable stock.

8. Place in hot oven and cook for 30 minutes until the tomatoes are soft and have released their juices. Cook for longer if needed. Check half-way through and give the contents of the tray a good stir to avoid burning.

9. When cooked, take out of the oven and allow to cool.

10. Liquidise.

11. Add as much of the remaining stock you need to reach your desired consistency.

12. Season as required.

13. Serve with a swirl of half fat crème fraîche, if desired, and 2 tablespoons of pumpkin seeds per bowl.