This is my favourite vegetable soup, and it’s so good at this time of year with fresh, local, field tomatoes. It’s easy to make, and super rich and delicious with very few ingredients. Enjoy!

Roasted Tomato Soup

Ingredients

• 5 lbs tomatoes, stemmed and quartered
• 6 garlic cloves, smashed
• ¼ cup + 2 tablespoons olive oil
• Salt and black pepper
• 1 cup onion, chopped
• 2 cups water
• 1 teaspoon sugar
• ½ teaspoon kosher salt
• (¼ red pepper flakes – optional)
• 5+ leaves of fresh basil, chopped

Directions

Preheat oven to 450^oF.

Toss tomatoes, garlic, ¼ cup oil, salt and pepper in a bowl. Transfer to a casserole dish and roast until very soft, about 40 minutes.

Saute the onion in 2 tablespoons oil in a large pot over medium heat for 5-7 minutes. Stir in water, sugar, salt, (pepper flakes), basil, and the roasted tomato mixture. Bring to a boil, reduce heat and simmer for 10 minutes.

Puree the soup in a blender, or with a hand blender with the soup still in a pot, until smooth. Serve garnished with some fresh basil leaves or croutons/crisps (such as Ace Bakery Mini Artisan Crisps, warning: these are addictive).

Source: Cuisine at home magazine