695. Roast Tomato Soup

Tomato soup has so many variations, and while my previous one was made with canned tomatoes, this one uses roasted fresh tomatoes.

Vine tomatoes are ideal for this recipe, however you can use just the regular type.
Note that there is no coloring added here, so the redder your tomatoes, the redder the soup will be.
I served this soup with some grilled cheese sandwiches.

Ingredients:

12 medium tomatoes (the redder the tomatoes, the redder the soup)
3 cloves of garlic, unpeeled
1/2 cup basil
1 1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/4 tsp chili flakes
olive oil
2 cups vegetable stock

Method:

Pre-heat your oven to 400F.
Place your tomatoes into a baking tray with garlic cloves, a good drizzle of olive oil, salt & pepper.
Roast in the oven for about 45 minutes.
When your tomatoes are roasted (the skins should have popped open and peeled up at the edges) take them out and leave them on the side to cool down.
Once they're cold enough to handle, peel off the skins.
Put the peeled tomatoes into a blender with the hot stock, paprika, chill flakes and the fresh basil.
Blend until smooth.
Reheat before serving.

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