🍅 Roasted tomato soup

6 servings · prep 15 min · cook 1 h

Ingredients

• 1.5 kg tomatoes
• 1 onion, quartered
• 1 whole garlic head, top sliced off
• 2 tbsp olive oil
• 1 litre water or vegetable stock
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 30 g tomato paste
• 120 ml coconut cream or regular cream
• Fresh basil leaves
• Salt, pepper

Method

1. Preheat the oven to 200 °C (400 °F). Put the quartered tomatoes, the onion and the topped garlic head on a tray, drizzle with olive oil, season.
2. Roast 35 to 45 min: the tomatoes should be blistered and caramelised, the garlic soft. That caramelisation is where all the depth comes from.
3. Tip the roasted tomatoes and onion into a pot.
4. Once the garlic head is cool enough, squeeze the cloves out of their skins and add them.
5. Add the smoked paprika, chili, tomato paste, basil, salt, pepper and the water or stock, then blend with a stick blender until completely smooth.
6. Bring to a gentle simmer and cook 10 to 15 min. Taste: if the tomatoes are sharp, a teaspoon of sugar at a time fixes it.
7. Stir in the coconut cream or cream and a little chopped basil. Serve with buttered toast.

Adapted from The Cooking Foodie (YouTube)

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