Fresh Tomato Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 1/2-3 lbs ripe tomatoes, roma
• 1 small red onion, quartered
• 3 garlic cloves, pealed, left whole
• 1 2/3 cups chicken stock or 1 2/3 cups vegetable stock
• 3 tablespoons sun-dried tomato paste
• 1 tablespoon olive oil
• 2 -3 tablespoons balsamic vinegar
• 2 -3 teaspoons sugar
• fresh basil leaf (small handful, plus extra for garnish)
• salt
• pepper
• toasted cheese, croutes, to serve
• creme fraiche, to serve

Recipe

• 1 note: to easily peel tomatoes use a sharp knife to cut a cross in the base of each tomato before plunging into boiling water.
• 2 plunge the tomatoes into boiling water for 30 seconds, then drop into bowl of cold water.
• 3 peel off skins and cut in half.
• 4 spray 9x13 pan with non-stick cooking spray.
• 5 preheat oven to 375 degrees.
• 6 place tomatoes cut side down.
• 7 sprinkle onions and garlic over tomatoes.
• 8 drizzle 1 table olive oil over mixture and roast for 45 minutes.
• 9 place tomato/onion mixture in blender and blend until smooth.
• 10 move mixture to saucepan, and stir in broth, tomato paste, vinegar, sugar and basil.
• 11 season with salt and pepper.
• 12 simmer for 15 minutes stirring occasionally.
• 13 serve in bowls, topped with toasted cheese croutes and spoonful of creme fraiche.
• 14 garnish with basil leaves.