Ingredients:

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2 lbs fresh cherry tomatoes

6 garlic cloves

1 large yellow onion

Olive oil

Sea salt

3/4 cup veggie broth

2 bay leaves

1 tsp sugar

1 tsp oregano

Pinch chili flakes

1/2 cup fresh basil + more for serving

Salt and pepper, to taste

 

Roast the tomatoes, garlic, and onion:

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1) Preheat oven to 425°F/210°C. Cut onion into wedges and peel garlic cloves. Toss tomatoes, garlic, and onion in a generous drizzle of olive oil, ensuring they're well-coated. Place on a baking tin, sprinkle with sea salt, and roast for 25 minutes.

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Boil soup:

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2) Put roasted tomatoes, onion, and garlic into a large pot with any remaining juices from the pan. Add the broth, sugar, bay leaves, oregano, chili flakes (if using), and a pinch of salt and pepper. Bring to a boil and then simmer for 10-15 minutes.

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Blend soup:

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3) Remove the bay leaves.

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4) Add basil and then use an immersion blender to blend until creamy. Alternatively, you can use a food processor.

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5) Enjoy with more basil, a drizzle of vegan crème fraîche, or some croutons!

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Makes 4 servings.

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