Name: Roasted tomato and basil soup
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings
Cuisine: Boil
Ingredients: 4 tinned tomatoes whole peeled; 2 Tbs vinegar balsamic; 2 Tbs fresh chillies 573; 1 Tbs sugar; 1 tsp salt; 2 garlic cloves, finely chopped; 2 tsp tomato paste; 2 Tbs soy sauce; 1 Tbs sugar; 1.5 l stock vegetable or chicken; 100 ml cream; salt and freshly ground black pepper; fresh basil to serve

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Ingredients (13)

4	tinned tomatoes — whole peeled
2 Tbs	vinegar — balsamic
2 Tbs	fresh chillies — 573
1 Tbs	sugar
1 tsp	salt
2	garlic — cloves, finely chopped
2 tsp	tomato paste
2 Tbs	soy sauce
1 Tbs	sugar
1.5 l	stock — vegetable or chicken
100 ml	cream
	salt and freshly ground black pepper
	fresh basil — to serve

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Method:

Pre-heat the oven to 200°C.
Place the tinned tomatoes and all their juices in a roasting tray
and add the balsamic, olive oil, sugar and salt.
Stir to combine and
place in the oven for 25-30 minutes until the tomatoes are broken down
and have started caramelising slightly.
In a large pot, sauté the onions in some olive oil until they are
translucent and fragrant.
Add the garlic and fry for another minute.
Add the roasted tomatoes, tomato paste, soy sauce and sugar.
Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot.
Allow to simmer for 10 minutes.
Remove the pot from the heat and blend the soup.
Add the cream and season to taste.
Serve with fresh basil leaves and crusty bread.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.