Quick Roasted Cherry Tomato Soup
- Details
- By Jo Ingleby
In a large roasting tin place 500g of cherry tomatoes and 1 clove of garlic (both left whole) with 2 chopped spring onions. Drizzle with a little olive oil and cook for 15 minutes in a hot oven (180c gas mark 5). Remove from the oven and allow to cool. Place in a blender with a few basil leaves, 1 litre of vegetable stock and whizz until smooth. Taste and add lemon juice, salt and pepper. Reheat if you like, or serve at room temperature.
