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Velvety, bright and made from pantry staples. Roasting the tomatoes briefly gives it real depth.
Serves 4 1 kg ripe tomatoes (or 2 cans of whole tomatoes) 1 onion 3 garlic cloves 3 tbsp olive oil 500 ml vegetable stock 100 ml cream 1 tsp sugar A big handful of basil Salt and pepper
1. Halve the tomatoes, toss with 2 tbsp oil, salt and the unpeeled garlic and roast at 200 °C for 25 minutes. 2. Soften the chopped onion in the remaining oil in a large pot. 3. Add the roasted tomatoes (squeeze the garlic out of its skin), stock and sugar. Simmer for 10 minutes. 4. Add most of the basil and blend until completely smooth. 5. Stir in the cream, adjust the seasoning and serve with the remaining basil.