Roasted Tomato Soup

• 1.2kg ripe tomatoes, halved
• 1 red onion, quartered
• 1 head garlic, top sliced off
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp sugar
• 500ml vegetable stock
• A handful of basil
• 3 tbsp double cream (optional)
• Black pepper

Heat the oven to 200°C (180°C fan).

Spread the tomatoes cut side up in a roasting tray with the onion and garlic. Drizzle with oil, sprinkle with salt and sugar, and roast until collapsing and charred at the edges.

Squeeze the garlic from its skins and tip everything into a pan with the stock. Simmer.

Blend with the basil until smooth. Stir in the cream, season with salt and pepper, and serve.