Roast Tomato Soup

Method

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F). Arrange the cored tomatoes cut side up in a single layer in a large roasting tin with the onion wedges and garlic bulb, cut side up.

2. 2

   Season

   Drizzle the vegetables with the olive oil and sprinkle over the sugar, oregano, salt and pepper.

3. 3

   Roast

   Roast at 200°C (400°F) for 50 to 60 minutes, until the tomatoes have collapsed with deeply browned edges, the pan juices are lightly reduced and jammy, and the garlic is very soft.

4. 4

   Squeeze the garlic

   Cool the roasted vegetables for 10 minutes, until safe to handle, then squeeze the garlic cloves from their skins into the tin and discard the skins.

5. 5

   Blend

   Transfer the vegetables and juices to a deep pan, add about 400 ml stock, then blend with a stick blender until smooth; add more stock gradually until the soup reaches your preferred consistency.

6. 6

   Simmer

   Simmer the soup over medium-low heat for 5 minutes, stirring occasionally, until steaming hot throughout.

7. 7

   Season to taste

   Stir in the vinegar, taste and adjust the salt and pepper, then simmer for 1 minute until the seasoning is well blended.

8. 8

   Serve

   Ladle the hot soup into warm bowls and tear over the basil just before serving.

Tips

• Arrange tomatoes cut side up in a single layer so they roast rather than steam.
• Roast until the tomato edges are deeply browned, the pan juices look lightly reduced and jammy, and the garlic is very soft.
• Add stock gradually after blending, as juicy tomatoes can make the soup thinner than expected.

Swaps

• Use fresh thyme in place of the dried oregano.
• Use chicken stock in place of vegetable stock.
• Finish with a drizzle of cream instead of basil, or use both.

Storing

Cool promptly, refrigerate in a covered container for up to 3 days, or freeze for up to 3 months. Reheat in a pan, stirring, until steaming hot throughout.