Method
- Preheat the Oven:
– Preheat your oven to 200°C (400°F).
- Roast the Tomatoes:
– Place the halved tomatoes, onion quarters, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss them to coat evenly. Roast in the preheated oven for about 30-40 minutes or until the tomatoes are caramelized and slightly charred.
- Blend the Roasted Vegetables:
– Allow the roasted vegetables to cool slightly, then transfer them to a blender. Blend until you achieve a smooth puree. You might need to do this in batches depending on the size of your blender.
- Cook the Soup:
– Pour the pureed mixture into a large saucepan. Stir in the dried basil, dried thyme, and chilli flakes (optional). Place the saucepan over a medium heat and pour in the vegetable stock. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, allowing the flavours to meld.
- Add Cream:
– Reduce the heat to low and stir in the double cream. Let the soup simmer for an additional 5-10 minutes, ensuring it doesn’t boil.
- Season and Serve:
– Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the creamy roasted tomato soup into bowls. Garnish with fresh basil leaves.
- Enjoy:
– Serve the Creamy Roasted Tomato Soup with a side of crusty bread lathered with Castle Dairies salted Welsh butter with Halen Mon Anglesey sea salt crystals. If an evening dining experience with family and friends, a wonderful serving suggestion would be alongside a cheeseboard filled with an assortment of cheeses, crackers, and your favourite charcuterie items.