10 (about 750g) roma tomatoes, halved
4 garlic cloves, unpeeled
10 fresh basil leaves
1 1/2 tablespoons olive oil
1 brown onion, finely chopped
4 cups (1L) chicken stock or vegetable stock
Thickened cream, to serve
Olive oil, extra, to serve
Basil leaves, extra, to serve
- Preheat oven to 180C. Line a baking tray with baking paper. Place the tomato, cut-side up, on tray. Place the garlic around tomato. Sprinkle with basil leaves. Drizzle with 1 tbs of oil. Season. Roast for 30 mins or until tomato softens and collapses.
- Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens.
- Remove garlic from the tray of tomato. Squeeze garlic from peel into the onion mixture. Add tomato and stock. Bring to the boil. Cook, stirring occasionally, for 10 mins or until soup thickens slightly.
- Carefully use a stick blender to blend until smooth. Taste and season. Ladle among serving bowls. Drizzle with cream and extra oil. Top with extra basil leaves.