Creamy Tomato Soup

Ingredients

• 900g ripe Roma tomatoes, halved
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 500ml vegetable stock
• 120ml heavy cream, plus extra to swirl
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Small handful fresh basil leaves
• Salt and black pepper to taste

Steps

1. 1

   1. Preheat oven to 200°C. Arrange the tomatoes cut-side up on a baking tray with the onion and garlic, drizzle with olive oil, season well, and roast for 35 minutes until caramelized and slightly charred at the edges.

2. 2

   2. Squeeze the roasted garlic cloves from their skins and transfer everything from the tray, including any juices, into a large saucepan.

3. 3

   3. Add the tomato paste, oregano, smoked paprika, and vegetable stock to the pan, bring to a gentle simmer over medium heat, and cook for 10 minutes to meld the flavors.

4. 4

   4. Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender, then return to the pan over low heat.

5. 5

   5. Stir in the heavy cream, taste, and adjust seasoning with salt and pepper, heating gently for 2–3 minutes without boiling.

6. 6

   6. Ladle into bowls, swirl a little extra cream over the surface, and scatter fresh basil leaves on top before serving.