soup for four
1/2 bulb garlic (we like garlic)
bunch of fresh basil
salt and black pepper
there looks like there are some lovely recipes for tomato soup on instructables and I wanted to share this one with you as it’s so simple and you can just chop the ingredients and leave it in the oven to do its thing, you don't have to be precise about temperatures or timings the flavour intensifies the longer it cooks. It was always really popular dish in the cafe where I picked it up.
If you’re fussy you can skin and de-seed your tomatoes first, or sieve before serving.
Chop your tomatoes into quarters and chop your garlic, put into a roasting pan with a good glug of olive oil and stir it around to coat. season well,
roast tomatoes in oven at about 180 cook until soft 40 mins -1 hr
when ready you just have to liquidize, I used a hand blender.
Finally stir through chopped basil,fresh black cracked pepper and either a splash of olive oil or a dollop of crème fraiche to serve.
If you need pepping up serve with chilli oil.