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Tomato Soup
A classic creamy roasted tomato soup with basil and a swirl of cream — comforting and genuinely bright-tasting. Roasting the tomatoes until caramelised, rather than just simmering them, is where all the depth comes from.
Ingredients
Instructions
Arrange tomatoes cut side up on a roasting tray with onion and garlic.
Drizzle with olive oil and sugar, season well.
Roast at 200C for 40 minutes until caramelised.
Squeeze garlic from skins.
Blend roasted vegetables with stock and basil until very smooth.
Strain through a sieve for extra silkiness.
Return to pot, add cream and heat through.
Season generously and serve with crusty bread and a swirl of cream.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
