Roasted Tomato and Basil Soup

It’s time for soups and stew to warm our bodies with the cold raining weather outside. When I got home from work last night, I wasn't as hungry as usual so I decided to make a delicious soup with all the tomatoes I had in the fridge.

Easy. Prep & Cook Time: ~60 minutes

Serves 4 – 6

Ingredients

6 plum tomatoes, cut into large chunks

2 pack of cherry tomatoes

1 onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

3 - 3 1/2 cups chicken stock

pinch of chili flakes

1 tsp paprika

1 tbsp Worcester sauce

1 tsp white sugar

3/4 cup of light cooking cream

a handful of fresh basil leaves, chopped

Olive oil

Salt and cracked pepper

Directions

1.      Preheat the oven to 395F

2.      Spread the tomatoes on a tray lined with parchment paper, sprinkle with thyme, salt, cracked pepper and coat with olive oil

3.      Roast in the oven for 30 minutes, then turn on the broiler function (grill on top) and roast for another 5 - 10 minutes.

4.      In the mean time, sauté the onions in a little olive oil; add the garlic and cook for a few more minutes.

5.      Add the paprika, chili flakes, Worcester sauce and the roasted tomatoes with all their juices.

6.      Add the sugar and stock and simmer for 10 minutes.

7.      Now take a hand blender and liquefy the soup

8.      Add a bit of cream, basil, season to taste and cook for another few minutes just to infuse all the flavors

9.      Serve and enjoy ;)