Roasted tomato soup with basil and olive croutons

serves 6

preparation time:
15 minutes

cooking time:
60 minutes

ingredients

2-3 tbsp olive oil
1kg large ripe tomatoes, halved
1 large red onion, sliced
3 cloves garlic, crushed
1 litre vegetable stock
A splash of white wine
4-6 sun-dried tomatoes
1 tsp caster sugar
Fresh basil
1 tsp Balsamic vinegar
4-6 slices of baguette

method

Heat oven to gas mark 3/170°C/fan 150°C and heat 1 tbsp oil in baking tray.

When hot, add the tomatoes (cut side up), onion, scatter in the garlic and season to taste.

Roast for 30–40 minutes.

Transfer to a saucepan and add the stock, wine, chopped sun-dried tomatoes, sugar and a handful of torn basil leaves.

Stir in the Balsamic vinegar and simmer gently for 10–15 minutes.

Meanwhile, put the remaining oil in bowl with some finely chopped basil and black pepper.

Using your fingers, dab a little of the oil mixture on to the cubed bread.

Spread the bread cubes on a baking tray and cook for 5–10 minutes until crisp and golden.

Serve with the soup and extra basil leaves.

This recipe is from Your Membership magazine. Visit the Membership website for more about points, offers and your share of the profits.