Roasted Tomato Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, peeled and chopped
• 3 cloves garlic
• 750g tomatoes, plum, fresh, cut into large chunks
• ¼ tsp salt
• Pepper, ground, to taste
• 250ml (1 cup) basil, fresh
• 1 tin (410g) whole tomatoes
• 500ml chicken stock
• 1 tsp sugar

Method

1. Pre-heat the oven to 200°C. Pour the oil into a baking tray and heat in the oven until the tray is hot.
2. Remove the tray from the oven and add the onions, garlic, fresh tomatoes, salt and pepper and toss so that all the vegetables are coated with oil.
3. Roast the vegetables.
4. Add the roasted vegetables into a blender together with prepared stock. Heat through on the stove top. Add the sugar to balance the tartness of the tomatoes.
5. Serve.