Roasted Tomato and Garlic Soup

1. 1

   Cut the tomatoes in half and arrange them, cut side down in a roasting tin.

2. 2

   Roast in a preheated oven at 425F for 15 mins or until the skins are charred.

3. 3

   Remove the tomatoes from the oven and leave until they are cool enough to handle, then peel off the skins and discard them.

4. 4

   Chop the flesh roughly, retaining the juice.

5. 5

   Heat the oil in a large saucepan, add the onion and garlic and cook gently, stirring occasionally, for a few minutes until soft but not colored.

6. 6

   Add the stock and tomato flesh and juices and bring to a boil.

7. 7

   Lower the heat and simmer for 5 minutes, then add salt and pepper to taste.

8. 8

   Serve the soup hot, with a bowl of pesto so everyone can stir in a spoonful if they wish before eating.

* Per serving · 4 servings · Values may vary.

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