Roasted tomato soup

Method

• 1)

  Preheat the oven to 220°C. Place tomatoes in a greased baking pan and combine with 3 tablespoons of olives oil and the garlic. Toss to coat and bake for 15-20 minutes or until softened.

• 2)

  Saute the onion in remaining oil until soft and tender. Add the tomatoes, water, salt and pepper flakes. Bring to a boil and reduce the heat. Cover and leave to simmer for about 30 minutes.

• 3)

  Process soup with a hand blender until smooth. Stir in the cream and heat through. Season with pepper and salt if needed. Sprinkle with some extra fresh basil if desired.