Fresh Tomato Soup
3-4 tablespoons olive oil
1 pound fresh tomatoes halved and quartered
2 red onions halved and quartered
2 whole garlic cloves
1 teaspoon rosemary
1 bay leaf
1 Litre vegetable stock
2 tablespoons fresh basil (1 teaspoon dried)
100g creme freshe (sour cream or use 2 teaspoons of 807]cornstarch mixed with 1/2 cup
rice/soya milk for a thickener)
Pre-heat the oven to 190C/375F.
Place the quartered tomatoes, onions and garlic cloves into a deep roasting tin, drizzle with the olive oil and add the rosemary and bay leave and season generously with black pepper. Roast in the oven for 30 minutes.
When tomato skins are slightly charred, remove the tin from the oven and place the onions and garlic in a blender and blend into a paste.
Add half of the stock to the tin with the tomatoes and place back into the oven for another 10 minutes.
Remove the tomatoes from the oven (take out the bay leaf) and add the tomato/stock mixture to the blender and blend until smooth.
Pour the mix into a large saucepan and add the remaining stock, basil and creme freshe (or cornstarch mix) and heat thoroughly.
Serve with fresh warm bread and enjoy!