Roasted Tomato Soup

• 1.2 kg ripe tomatoes, halved
• 1 red onion, cut into wedges
• 6 cloves garlic, unpeeled
• 3 tbsp olive oil
• 1 tsp salt
• 750 ml vegetable stock
• 1 tsp sugar
• Handful fresh basil
• 60 ml heavy cream (optional)

Method

1. 01Heat the oven to 200°C (400°F).
2. 02Spread the tomatoes, onion and garlic on a sheet pan. Toss with the oil and salt.
3. 03Roast for 35 minutes, until the tomatoes are collapsed and charred at the edges.
4. 04Squeeze the garlic out of its skins into a pot. Add the roasted vegetables, stock and sugar and simmer for 10 minutes.
5. 05Add the basil and blend until smooth. Stir in the cream if using, then taste and adjust the seasoning.