900g / 2lb ripe tomatoes, halved
1 red onion, quartered
1 head of garlic, top cut off
A drizzle of olive oil
1/2 – 1 tsp chilli flakes
Salt and pepper to taste
1 cup vegetable stock
1 handful fresh basil
Preheat the oven to 200°C / 390°F
Place all of the ingredients, except the vegetable stock and the basil, in an ovenproof dish.
Sprinkle with salt and roast in the oven until the tomatoes begin to release their juices and start to caramelize, 35-45 minutes.
Carefully squeeze the garlic out of its skin.
Once everything is cool, add everything to a blender along with vegetable stock and basil and blend to desired consistency, starting on low and gradually increasing to medium speed.
Heat up the tomato soup until it is piping hot and serve with a sprinkling of salt and coarsely ground black pepper. It is also excellent served chilled. As with any chilled soup, season it liberally as the flavour is dulled when the soup is chilled.