Roasted Tomato and Caramelised Onion Soup

For the roasted tomatoes:

  • 3 pounds of ripe tomatoes, cut in half

  • 6 cloves garlic, peeled

  • 3 tablespoons oil

  • Freshly ground salt and pepper

For the caramelized onions:

  • ½ tablespoon oil

  • 2 onions, thinly sliced

To Finish 

  • 1/2 cup fresh basil

  • 1/2 teaspoon dried oregano

  • 1 1/2  to 2 cups of vegetarian stock (depending on how thick you like your soup)

  • 1 tablespoon butter or ghee

Preheat oven to 180°c. Place the halved tomatoes and garlic cloves on a baking tray and drizzle with the olive oil and a generous sprinkling of salt and pepper. Roast in the oven for 40 minutes.

 

Whilst your tomatoes are roasting, you can caramelise your onions. In a large pan, mix the onions with the oil and cook  over a low heat, stirring occasionally. Caramelised onions take time so let them do their thing over the low heat for 20 minutes or so.

Once your tomatoes are nicely cooked and your onions are caramelised then combine them with the other ingredients and  blend together.