Creamy tomato soup

Ingredients

serves 4-5

• 2 tbsp olive oil
• 8 large tomatoes, quartered
• 4 garlic cloves, peeled
• 1 large onion, sliced
• Large handful fresh basil leaves
• 200ml vegetable stock
• 80ml soya milk
• 1 tbsp tomato purée
• 1-2 tsp sugar, to taste
• ½ tsp sea salt
• Ground black pepper, to taste

Directions

1. Preheat the oven to 180C.
2. Place the tomatoes and peeled garlic cloves on a large baking tray. Coat with the olive oil and roast for 20 minutes. Add the onion to the tray and continue to roast for 20 more minutes.
3. Let the roasted tomatoes cool for 10 minutes, then transfer to a large pan. Add the basil, vegetable stock, tomato purée and milk. Blend until smooth. Add sugar, salt and pepper to taste.
4. Simmer on low heat then serve with crusty bread.