Creamy Tomato Soup

Ingredients

• 900g ripe Roma tomatoes, halved
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic, unpeeled
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 480ml vegetable stock
• 120ml heavy cream, plus extra to swirl
• 1 teaspoon sugar
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Small handful fresh basil leaves, to garnish

Steps

1. 1

   1. Preheat oven to 200°C. Arrange the tomatoes cut-side up on a baking tray with the onion and unpeeled 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 out of their skins and transfer all the roasted vegetables and their juices into a large saucepan.

3. 3

   3. Add the tomato paste, smoked paprika, sugar, and stock to the pan, bring to a 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 a standing blender working in batches.

5. 5

   5. Return the soup to low heat, stir in the heavy cream, and simmer gently for 3–4 minutes; taste and adjust seasoning with salt and pepper.

6. 6

   6. Ladle into bowls, swirl a small spoonful of cream across the surface, and scatter fresh basil leaves over the top before serving.