Roasted Tomato Soup
olive oil, to garnish
Step by step
Line a baking tray with parchment paper.
Cut the tomatoes lengthwise and place them on the baking tray.
Peel and roughly chop the onion. Place the chunks in between the tomatoes.
Peel the garlic and place it on the baking tray.
Drizzle the olive oil over the vegetables and season with salt and pepper. Roast the vegetables for 30 minutes in a 200°C pre-heated oven.
Pour the vegetable stock into the jug of the blender. Add the vegetables. Put the blender on the Soup Stand and cook until the programme is finished.
Pour the soup into bowls and finish with a drizzle of olive oil and some fresh basil leaves.