Cream of tomato soup

This soup is a staple. It’s simple, it’s classic, everyone likes it. I remember growing up eating the famous tinned version, but now I live abroad, I have to make it myself if I want it. And I have to say, this one tastes better than the Heinz version.

Ingredients

200g vine cherry tomatoes

1 medium onion

1 whole head of garlic

2-3 tsp basil (dried or fresh)

Olive oil (for roasting)

300ml chicken stock

Pinch of sugar

150ml single cream

Method

1. Preheat the oven to 180C. Wash the tomatoes, pat dry and place in a roasting tin. Quarter the onion and drop into the tin too. Drizzle with olive oil and season. Slice the top off the garlic to expose most of the segments. Wrap in foil and place in the centre of the roasting tin. Roast the tomatoes, onion and garlic for 20-25 minutes until the tomatoes are starting to brown on the top and the onion has softened. Allow to cool a little.
2. When it’s cooled enough to touch, tip the garlic upside down – exposed part down – and squeeze the roasted garlic into a dish.
3. Put the roasted tomatoes and onion in a saucepan and top with the chicken stock and an extra glassful of water or so. Add the basil (remember to chop it if using fresh) and sugar. Allow to simmer gently for 30 minutes, mashing the veggies halfway through.
4. Liquidise the mixture in a blender or with an immersion blender. Pour back into the saucepan, add the cream and simmer for a few minutes.
5. Serve with crusty bread and a dollop of sour cream. Sometimes I sprinkle grated cheese over the top too.