Roasted tomato and basil soup

Ingredients

·         4 tins (400g each) whole, peeled tomatoes

·         2 Tbs balsamic vinegar

·         2 Tbs olive oil

·         1 Tbs sugar

·         1 tsp salt

·         2 garlic cloves, finely chopped

·         2 tsp tomato paste

·         2 Tbs soy sauce

·         1 Tbs sugar

·         1.5 l vegetable/chicken stock

·         100 ml cream

·         salt & pepper to taste

·         fresh basil leaves, to serve

Method

Pre-heat the oven to 200°C.
Place the tinned tomatoes and all their juices in a roasting tray and add the balsamic, olive oil, sugar and salt.
Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelising slightly.
In a large pot, sauté the onions in some olive oil until they are translucent and fragrant.
Add the garlic and fry for another minute.
Add the roasted tomatoes, tomato paste, soy sauce and sugar.
Stir to combine all the ingredients and pour in the stock.
Lower the heat and cover the pot.
Allow to simmer for 10 minutes.
Remove the pot from the heat and blend the soup.
Add the cream and season to taste.
Serve with fresh basil leaves and crusty bread.