Charred tomatoes and garlic roasted until smoky, then simmered into a silky soup with cream and fresh basil.
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| prepPreheat oven to 220°C / 425°F (200°C fan-forced) | ||||||
| 1.5 kg tomatoes, halved, cored | Toss tomatoes & garlic, coat with oil & spices | Roast 40–45 min until charred | Add roasted tomatoes, garlic & stock | Blitz until smooth | Simmer 10 min, stir in cream & sugar if needed | Ladle into bowls, drizzle cream & garnish basil |
| 5 garlic cloves, unpeeled | ||||||
| 2 tbsp olive oil | ||||||
| 1 1/2 tsp smoked paprika (optional) | ||||||
| 1 tsp kosher salt | ||||||
| 1/4 tsp black pepper | ||||||
| 1 tbsp olive oil | Sauté garlic & onion 3 min until translucent | |||||
| 2 garlic cloves, finely minced | ||||||
| 1 onion, diced | ||||||
| 1 litre vegetable stock | ||||||
| 1/2 tsp+ white sugar (only if needed) | ||||||
| 1/2 cup cream (optional, plus extra for drizzling) | ||||||
| 1/4 cup roughly chopped fresh basil leaves (not critical) | ||||||
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