rating (139 votes)
This rich soup blends the flavours of garden fresh basil and oven roasted tomatoes.
800g ripe, tasty vine tomatoes, halved
4 cloves garlic, finely chopped
2 tbsp tomato puree
4 tbsp olive oil
2 x 10g vegetable stock cubes
salt and freshly milled black pepper
100mls single cream
Pre-heat the oven to 200C gas 6.
Place the tomatoes, garlic, tomato puree and olive oil onto a baking tray.
Cook for 20 minutes to shrivel up by roughly half (this deepens the flavour)
Once cooked place into a saucepan, then add the water, stock cubes.
Bring to the boil and simmer for 10 minutes, then liquidise and pass through a fine sieve.
Re heat then add a little cornflour/water to thicken slightly, then season well with salt, sugar, vinegar and pepper.
Add the cream and serve.
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