Roasted Tomato Soup by Meals With Max

Ingredients

• 800 plum tomatoes
• 1 onion
• 1 bulb of garlic
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp maple syrup
• 200 ml chicken stock
• 2 tbsp cream
• 1 tsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp (adjust to taste) salt
• 1/2 tsp (adjust to taste) black pepper
• 1/2 tsp fresh basil

Instructions

1. Preheat oven to 200 degrees Celsius. Roughly chop the plum tomatoes and onion.
2. Slice off the top of the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and place on an oven tray.
3. Add the chopped tomatoes and onion to the oven tray. Drizzle with additional olive oil, season with salt and black pepper.
4. Roast for 25-30 minutes, or until the tomatoes are blistered and the onion is caramelised.
5. In a large saucepan, melt 1 tbsp butter over medium heat.
6. Squeeze the roasted garlic from its skin into the saucepan
7. Add the roasted tomatoes and onion to the saucepan. Stir in 1 tsp balsamic vinegar, 1 tsp smoked paprika, and 1 tsp maple syrup. Simmer for a few minutes
8. Pour the mixture into a blender along with 200ml chicken stock. Blend until completely smooth.
9. Return the blended soup to the saucepan. Stir in 2 tbsp cream and season with salt and pepper to taste
10. Simmer for 1-2 minutes until heated through.
11. Ladle the soup into bowls, drizzle with extra cream, and top with fresh basil for garnish