Roasted Tomato Soup

Roasted Tomato Soup.

Ingredients:

2 pounds fresh tomatoes, (a mixture of your favourite variety cherry, plum etc)

4 shallots, peeled and quartered 

2 cloves garlic, peeled and smashed

extra virgin olive oil

herbs like thyme, oregano, basil.

salt to taste

freshly ground black pepper to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

Method:

Pre-heat the oven to 400 f. Cut tomatoes into quarters (if using cherry tomatoes leave them whole). Spread the tomatoes and shallots and garlic on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper and herbs. Gently toss. Roast for 30 minutes, or until tomatoes, shallots and garlic are brown and caramelised.

Remove the pan from the oven and allow to cool slightly. Pour all the roasted tomatoes n all in the food processor and blend all while adding stock little at a time, until smooth. If the soup is too chunky for your  liking , pour through a mesh sieve.

Pour contents into a large pot and add heavy cream and simmer for 15 to 20 mins.

Garnish with pepper, herbs, and enjoy with some crusty bread!!

(For a twist in flavour i sometimes add red peppers and carrots along with tomatoes while roasting)