The ultimate roasted tomato soup

1.5 kg cherry tomatoes (halved)

2 red onions (roughly chopped)

1 bulb garlic (halved)

1 carrot (roughly chopped)

olive oil

500 ml vegetable stock

200 ml coconut milk (half a tin)

1 handful fresh basil

1/2 tsp oregano (leaves picked )

splash balsamic vinegar

To serve

crusty bread

1 tbsp fresh basil (chopped)

METHOD

Preheat oven to 200°C.

Add the tomatoes and garlic, flat side up, then add the carrots and onions scattered around in a roasting tray. Drizzle with olive oil all over, sprinkle with oregano, and season with salt and pepper.

Roast in the oven for 45-50 minutes.

Allow the roasting tray to cool for 10 minutes. Add to a blender or food processor with the stock, coconut milk, balsamic vinegar and basil (including the stalks), and blend until smooth. Taste and adjust seasoning.

Serve with crusty bread, a grind of black pepper, and extra basil.

Recipe credit: Madeleine Olivia