Roast Tomato & Garlic Soup

INGREDIENTS

• 900 g Dunnes Stores Vine Tomatoes, sliced in half
• 2 tbsp Dunnes Stores Extra Virgin Olive Oil
• 1 tbsp Dunnes Stores Balsamic Vinegar of Modena
• 2 whole bulbs of garlic, tops sliced off
• 4 large sprigs of thyme, leaves picked off
• 1 large onion, finely sliced
• 2 stalks of celery, finely chopped
• 1 carrot, finely chopped
• 2 tbsp tomato purée
• 1 litre vegetable stock
• Small handful fresh basil leaves, plus extra to serve
• Dunnes Stores Organic Sourdough Bread
• Double cream, to serve
• Sea salt & freshly ground black pepper

METHOD

1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Place the cut tomatoes into a large bowl and drizzle with olive oil and balsamic vinegar and season with salt and pepper. Lay the tomatoes cut-side up in a large roasting tin and place the garlic bulbs alongside them. Sprinkle over the thyme leaves.
2. Place in the oven and roast for 45 minutes or until the tomatoes have shrunk and are slightly caramelised on the outside and the garlic is soft and tender.
3. Meanwhile, prepare the base of the soup. Place a large cooking pot over a high heat and add the remaining one tablespoon of olive oil. Add the onion, celery and carrot and fry for one minute, stirring every now and then. Reduce the heat to medium and cook for a further 6 minutes until tender. Add the tomato purée and stock and bring to a steady simmer.
4. When the tomatoes & garlic have come out of the oven, have slightly cooled, squeeze the cloves from the roasted garlic bulbs and add them to the soup, along with the roasted tomatoes and their juices. Simmer until the carrot is completely tender. Season to taste with sea salt and ground black pepper. Using a hand blender or in a food processor, blitz the soup with a tablespoon of olive oil until completely smooth.
5. Serve the soup warm in deep bowls and drizzle a little double cream, extra-virgin olive oil, salt and pepper to taste and then finish with fresh basil. Enjoy with some crusty bread alongside.