Roasted Tomato soup - 30th of June

I am still a bit obsessed with my hand blender so i decided to make another soup. This time a roasted tomato and onion soup which turned out really well! Here is the recipe:



Roasted Tomato soup with basil oil and creme fraiche (serves 2 as a main)



-2 punnets of cherry tomatoes (plum cherry tomatoes are good)

- 1 red onion - roughly cut into wedges

- 1 red chili (chopped and deseeded)

- 2 cloves of garlic (un-peeled)

- 2 table spoons of Knorr's liquid stock concentrate

- 1 pint of hot water (or more - depends on the thickness of the soup required)

- pinch of sugar

- bunch of basil

- 4 table spoons of olive oil

- creme fraice for garnish

- salt & pepper



Start with putting the tomatoes, onion and garlic in a baking tray and drizzle with some olive oil/salt and pepper and roast for around 20 - 30 min (180 C) until every thing looks cooked (add the chili towards the end so it doesn't get burnt). Tip all of the vegetables including juices into a saucepan. Squeeze out the roasted garlic from their skins and add to the mix.

Use the hand blender and puree everything. Put the saucepan on the heat and add the stock and water until the consistency you are after. Season to taste with salt/pepper/sugar. Pour into bowls and drizzle with the basil oil (mix the basil leaves in a mixes with the oil to a puree) and swirl in some creme fraiche.

Serve with some crusty baguette.

Optional extra: i added a few sundried tomatoes from a jar to the oven baked tomatoes when blending for an extra deep flavor which was very nice.