ROASTED CHERRY TOMATO SOUP

Ingredients

250 g cherry tomatoes 5 Tbsp extra virgin olive oil, plus extra for drizzling 2 tbs balsamic vinegar 2 tsp sugar for the egg whites 4 red onion, thinly sliced 2 cloves garlic, peeled and finely chopped 500-750 ml chicken/vegetable stock salt and pepper 2 cups double cream basil leaves, to serve

Cooking Instructions

Pre-heat the oven to 200°C. Place the tomatoes on a baking sheet then drizzle over the olive oil and Balsamic vinegar. Sprinkle over the sugar and season with salt and pepper. Place the tomatoes in the oven and allow to roast for 20-25 minutes until the tomatoes are blistered and have started releasing their juices. In a large pot, saute the onion in a splash of oil until soft and translucent then add the garlic and tomatoes. Pour in the vegetable stock (you might only need 500ml if the tomatoes have released a lot of juice). Allow to simmer gently for 15 minutes. Blend with a hand blender until smooth then add the cream and season to taste. Serve with fresh basil leaves and crusty bread.

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