Roasted Tomato Soup

Roasted Tomato Soup Ingredients

The Bread1 BaguetteOlive OilParmesan (Grated)Gruyere or White Cheddar Cheese (Grated)Fresh ThymeThe Soup1 kg Mixed Tomatoes (Mostly Cherry Tomatoes)1 Red Onion (Quartered)1 Garlic Bulb1 litre Stock (Vegetable or Chicken, use less for a thicker soup)150 ml Double Cream45 ml Olive OilSea Salt & PepperBasil (Fresh)The GarnishOlive OilDouble CreamFresh Basil (Torn)Black Pepper

Instructions

Add tomatoes, red onion, and a garlic bulb (with the top cut off) to a roasting panDrizzle with olive oil, season well with sea salt and pepperRoast in a 200 oven for 30-35 minsPut the stock into a small pot and begin to heat on low heatSlice baguette and place onto a baking sheet (lined with parchment paper)Drizzle slices with olive oil, top with grúyere and parmesanTop with fresh thymeOnce tomatoes are done transfer them to a pot, remove garlic bulb and squeeze garlic out of the skin into the potAdd hot stockAdd cream and basil, puree with a hand blenderPut bread into oven for 6-8 minsCheck soup for seasoning and keep on low heat until bread is doneGarnish soup with fresh basil, olive oil, fresh ground pepper and double creamEnjoy!