Cherry tomato and basil soup

Ingredients

serves 4

• 900g cherry tomatoes
• 1 red onion, quartered
• 2 garlic cloves, top sliced off
• 1 potato, peeled and chopped
• 2 tbsp olive oil
• 500ml vegetable stock
• Black pepper, to taste
• Sea salt, to taste
• Handful fresh basil, shredded

Directions

1. Preheat the oven to 180°C. Prepare a large baking tray.
2. On the baking tray, add the tomatoes, onion, garlic, and potato. Coat with the olive oil and roast for 25 minutes, until the cherry tomatoes have burst.
3. Transfer all ingredients to a pan, along with the basil and vegetable stock. Blend with a hand blender until completely smooth. Simmer on a medium heat and adjust seasonings as needed (if too acidic, balance with more salt). Top with a swirl of pesto, cream and black pepper.