Roasted Tomato Soup

Ingredients

• 2½ lb ripe Roma tomatoes, halved
• 1 yellow onion, cut in wedges
• 6 garlic cloves, unpeeled
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 2 cups vegetable or chicken stock
• 1 tsp sugar (if tomatoes are tart)
• 1/2 cup heavy cream
• 1/4 cup fresh basil, plus more to serve

Method

1. 1Heat the oven to 400°F. Spread the tomatoes (cut side up), onion and garlic on a sheet pan. Drizzle with oil and season with salt, pepper and pepper flakes.
2. 2Roast 35–40 minutes until the tomatoes are soft and lightly charred at the edges.
3. 3Squeeze the garlic from its skins into a pot. Add the roasted vegetables, all the pan juices and the stock.
4. 4Bring to a simmer and cook 10 minutes to marry the flavors.
5. 5Add the basil and blend until completely smooth with an immersion blender (or carefully in batches in a blender).
6. 6Stir in the cream, taste, and adjust with salt or a pinch of sugar. Serve hot topped with basil and a drizzle of olive oil.