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Roasted Tomato and Basil Soup

Makes 4 to 6 portions

10 Large tomatoes
3 Cloves Garlic
1 sprig Basil
3 tbsp olive oil
Salt, pepper and sugar

Heat Oven to 240/Gas 9... Very Hot!
Chop up tomatoes into chunks, cutting out core if tough. Put onto a deep baking tray with garlic, whole sprig of basil, oilve oil,and seasoning.... Roast for half an hour... or until soft.

While that is roasting, prepare:

I large onoin, chopped
2 tbsp olive oil
3/4 pint of veggie stock (cube dissolved in hot water)
2 tbsp chopped basil

Fry onions very gently until soft, a good 10 minutes.
Add everything from the roasting tray removing the basil stalk.
Add stock and bring to the boil and simmer for 5 mins, testing for seasoning.
Blend the soup until smooth, add the basil and enjoy!

Freezes really well...great to have as a standby for those lazy Sunday evenings!

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