Roasted Tomato & Basil Soup

• Tomato(8)
• Onion(1)
• Garlic(6 cloves)
• Fresh basil(20 g)
• Tomato paste(1 tbsp)
• Olive oil(4 tbsp)
• Oregano(1 tsp)
• Chili flakes(¼ tsp)optional
• Vegetable Stock(750 ml)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Bread(4 slices)

Method

1. 1

   Heat the oven to 220°C. Halve the {Tomato}, peel and quarter the {Onion}, and peel {Garlic}. Tear most of the {Fresh basil}, saving a few leaves for serving.

   ~10 min

2. 2

   Spread the {Tomato}, {Onion}, and {Garlic} on a tray. Add {Tomato paste}, {Olive oil}, {Dried Oregano}, {Chili flakes}, {Salt}, and {Black pepper}, then toss well to coat. Roast until the tomatoes collapse and the edges turn golden.

   ~25 min

3. 3

   Tip the roasted vegetables into a pot with any tray juices. Add the torn {Fresh basil} and {Vegetable Stock}. Bring to a boil, then simmer to meld the flavors.

   ~6 min

4. 4

   While the soup simmers, brush the {Bread} with a little oil from the tray or pan and toast in the oven until crisp and lightly golden.

5. 5

   Blend the soup until smooth and velvety. Taste and adjust seasoning if needed, then ladle into bowls and serve with the reserved basil and garlic toasts alongside.