Roasted Tomato Soup

Ingredients

• 3 lbs/1.5 kg cherry tomatoes
• 1 big or 2 smaller red onions
• 3 small snack peppers
• 8-12 cloves garlic
• 2 sprigs rosemary
• 1.5-2 tablespoons fresh thyme
• 3 tablespoons olive oil
• 2 tablespoons/30g butter
• 1 tablespoon tomato paste
• 2.75 cups/660ml vegetable stock
• 1 tablespoon dried oregano
• Cayenne pepper or chili, to taste
• 1 teaspoon smoked paprika
• 0.5 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 0.5 teaspoon sugar
• A good handful fresh basil leaves
• 0.5 cup/120ml heavy cream
• Salt and black pepper

Method

1. Mix the cherry tomatoes, garlic, peppers, red onion, rosemary and thyme in a large tray, add generous olive oil, salt and pepper, and roast in a preheated oven at 375F/190C until caramelized, about 50-60 minutes.
2. Saute the white onion in butter in a large pot, add tomato paste and mix.
3. Add the roasted tomatoes from the tray to the pot.
4. Add vegetable stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper, and fresh basil.
5. Simmer on the stove for 8-10 minutes.
6. Blend everything together.
7. Return to stove, add heavy cream, and bring to a simmer.
8. Turn off heat and season with more salt and pepper if needed.
9. Serve with toast with cheese, such as mozzarella and cheddar.