Roasted Tomato Soup

I went & bought 7 kg of tomatoes this week. The last of the summer tomatoes were on sale & I couldn't resist. I have big plans to make more tomato juice, jars of tomato coulis & of course, tomato soup.

Making this soup always puts me in a good mood. The smell in the kitchen as the tomatoes & garlic are roasting, the sound of the immersion blender & the pretty swirl in the soup.

At this point, I really should introduce my accomplice in making soup - my immersion blender. It's not a must have since you could always puree your soups in a blender but if like me, soups are a regular feature on the menu then it's so much better to invest in one of these.

Roasted Tomato Soup
serves 3-4

1.5 kg tomatoes
6 garlic cloves
1 medium onion
2 tsp sugar
2 Tbsp butter
3 cups stock
1/2 cup cream

1. Core tomatoes & cut them lengthwise in half. Put on a baking tray & sprinkled with olive oil. Add unpeeled garlic. Roast 180C for 1 hour

2. Fry onions & sugar in butter

3. Then add tomatoes, peeled garlic & stock

4. Simmer for 15-20 mins

5. Pour into a blender to puree or use immersion blender

6. Serve with cream, croutons, grated cheese or toast bread

Note :
- You can strain the soup if you want it to be smooth
- The cream can be added before you puree but I like to add it at serving so that I can have fun with making little swirls or funny faces