Roast tomato and garlic soup

Serves:

Cook Time:

Notes

1kg tomatoes (reduced damaged or close to sell by date tomatoes are great for this!)
1 bulb garlic, top sliced off
1 carrot, sliced
2 stalks celery, sliced
2-3 tbsp. light olive oil/vegetable oil
1 tbsp. balsamic vinegar
500ml chicken stock/vegetable stock
200g creme fraiche
Salt & pepper
Handful basil

Preheat the oven to 170°C fan/190°C/gas mark 5.
Halve the tomatoes and place them cut side up in a roasting tin. Add the garlic bulb, carrots and celery, around the tomatoes.
Drizzle with the oil and balsamic vinegar and season. Cover loosely with foil and roast for one hour.
After an hour, squeeze the garlic cloves into a food processor along with the rest of the roasted veg and any juice. Add most of the basil and blitz until smooth.
Pour into a saucepan, and the stock, season and simmer for a few minutes.
Stir through the creme fraiche or serve as it with a dollop on top. Drizzle with olive oil, some black pepper and a few basil leaves.