As a child I always loved Campbells Tomato Soup, made with milk and toast on the side. These days I like to make my own soup, and this is certainly a great favourite.
- 1 kg Roma Tomatoes
- 1 large Onion
- 4 Cloves Garlic
- 1 tablespoon Salt
- 1 tablespoon Brown Sugar
- Olive Oil
- Balsamic Vinegar - about 1 Tablespoon
- 1/2 - 1/2 cup Cream
- 1 litre Chicken Stock
Pre-heat oven to 160°C. Cut tomatoes and onion in half and place on a baking tray with the garlic. Sprinkle with olive oil, balsamic vinegar, salt and sugar. Roast for about 45 minutes. Place all of the roasted ingredients in a heavy based saucepan with the chicken stock, and simmer on a medium heat for 1/2 an hour. Place 3 or 4 large, fresh basil leaves on the top.
Using an immersible stick blender, blend all ingredients. Push through a fine sieve, into a clean saucepan, and cream and adjust seasoning to your taste.
Goes really well with fresh bread rolls, bake at home rolls or garlic bread.