This soup is so easy and quick to make, perfect for those cold winter evenings when you want to snuggle up on the sofa with a blanket!

Serves 2

Ingredients

• 8 large or 12 medium organic tomatoes
• A couple of slugs of extra virgin olive oil
• 1 large purple onion
• 2 – 3 large cloves of garlic
• 1 bunch of fresh basil
• 1 teaspoons of organic vegetable stock powder
• Sea salt to taste
• ½ – 2 teaspoons of Chef Bernie’s Very Hot Sauce
• (start with ½ teaspoon and taste then add up to your tolerance)
• 1 small pot of Crème Fraîche (leave out if you want the vegan option)
• ½ cup of boiling water if necessary (use if soup is too think only)

Instructions – Turn oven onto 200° C

1. Cut up the tomatoes into ¼’s
2. Place into a roasting tin drizzle with extra virgin olive oil and mix up so that the tomatoes are all coated with the oil
3. Put into the centre of the hot oven and set the timer for 20 mins
4. Slice up the onions and garlic
5. Put a slug of olive oil into a large saucepan big enough to take the tomatoes when they are cooked
6. Cook off the onions and garlic on the hob in the large saucepan and then add the tomatoes when they are roasted.
7. Add in the basil and stock powder
8. Cook for further 2 mins
9. Blizt in blender or with hand blender until smooth
10. Add in Chef Bernie’s Very Hot Sauce to taste

Serve with a dollop of crême fresh or for a vegan option try a vegan cream, we love this recipe by the Blender Girl

Chef’s Tip – Buy organic tomatoes and never keep them in the fridge otherwise the taste vanishes – tomatoes like it warm 🙂