Roasted cherry tomato soup
| Serves: | 4-6 |
| Cooking Time: | 40 minutes |
| Prep Time: | 5 minutes |
Ingredients
- 250 g cherry tomatoes
- 5 Tbsp extra virgin olive oil, plus extra for drizzling
- 2 tbs balsamic vinegar
- 2 tsp sugar for the egg whites
- 4 red onion, thinly sliced
- 2 cloves garlic, peeled and finely chopped
- 500-750 ml chicken/vegetable stock
- salt and pepper
- 1 cup Double cream
- basil leaves, to serve
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Cooking Instructions
- Pre-heat the oven to 200°C.
- Place the tomatoes on a baking sheet then drizzle over the olive oil and Balsamic vinegar.
- Sprinkle over the sugar and season with salt and pepper.
- Place the tomatoes in the oven and allow to roast for 20-25 minutes until the tomatoes are blistered and have started releasing their juices.
- In a large pot, saute the onion in a splash of oil until soft and translucent then add the garlic and tomatoes.
- Pour in the vegetable stock (you might only need 500ml if the tomatoes have released a lot of juice).
- Allow to simmer gently for 15 minutes.
- Blend with a hand blender until smooth then add the cream and season to taste.
- Serve with fresh basil leaves and crusty bread.
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