Roasted tomato soup

Did you know that tomatoes were originally called love apples? That's why tomato soup is perfect for romantic meals. If you are able to find plum cherry tomatoes they have even better flavour.

Serves: 2
Vegan

What you need:

675g/1 lb 8 oz cherry tomatoes
4 cloves of garlic, unpeeled
60ml/4tbsp olive oil
1 small onion, chopped
450ml/15 fl oz light vegetable stock
salt and freshly ground black pepper to taste
to serve:
heart shaped croutons
Chives, finely chopped
Soya cream - optional

What you do:

Preheat the oven to 200C/400F/Gas 6.
Place the tomatoes and cloves of garlic in a roasting dish in a single layer. Drizzle with 3 tablespoons of the olive oil and roast for about 30 minutes until the garlic is tender when pierced with a knife, and the tomatoes are colouring and splitting.
Heat the remaining tablespoon of oil in a saucepan and gently fry the onion until transluscent.
Squeeze the garlic out of the skins and add to the onions, together with the roasted tomatoes and all the juices from the roasting pan.
Pour in the stock, bring to the boil and simmer, covered for 20 minutes. Cool, then blend until the soup is very smooth (make sure all the tomato skins are well blended).
Return the soup to a clean pan, season to taste and gently reheat.
Serve in warmed soup bowls topped with heart shaped croutons, a sprinkling of chopped chives and a swirl of soya cream if liked.

Recipe created by the Cordon Vert cookery school