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Cream of roasted tomato soup

One of The Noble Knight's favourite soups is red soup (aka tin of soup immortalised by Andy Warhol).  Here is our far nicer homemade version. 
  • 10 medium sized tomatoes, cut in half
  • olive oil
  • 3 cloves crushed garlic
  • several pinches dried basil
  • 1 red onion, sliced
  • more olive oil
  • 2 tbsp dark brown sugar
  • 1 pint chicken stock
  • half tin passata
  • seasoning
  • half small pot double cream
  1. Place the tomatoes on a roasting tray and drizzle the olive oil over it. Sprinkle the crushed garlic and dried basil over.  Place in a hot oven for 30-40 minutes or until the tomatoes have begun to roast, smelling and looking tantalisingly good. At this point it is important not to eat them, but to keep them for the soup.
  2. Meanwhile, fry the onion in the olive oil until sweet and beginning to caramelise. Add the sugar, allowing it to melt but not burn.
  3. Add the roasted tomatoes, half pint chicken stock and a very large glug or two of passata. Season to taste and allow to bubble away at a gentle simmer. Add more chicken stock as you go along.  
  4. Lots of recipes call on the deseeding and skinning of tomatoes. This is such a time consuming process and I promise that if you use seasonal fresh tomatoes the soup with taste better than fine.
  5. When it is cooked, remove from heat and blitz.  Add some cream for a real treat but milk if you are feeling more austere or can't be bothered to buy any cream.