CREAM OF ROASTED TOMATO SOUP

 INGREDIENTS
a bag or 2 of tomatoes (1kg or more)
a handful of fresh basil leaves
1 large onion (roughly chopped)
2 tablespoons of brown sugar
pinch or 2 of Salt
olive oil
a dash of balsamic vinegar (if you like)
1 tub (250ml) fresh cream

METHOD

Wash your tomatoes and then slice in half or if very large in quarters. Place them in a large roasting dish/ one they can comfortably fit in. Drizzle with olive oil and a dash of balsamic vinegar. Sprinkle over your chopped up onion, basil and then your sugar and salt. Place in the oven on the middle rack and roast at 180 degrees Celsius stirring occasionally until nicely soft and roasted through and your roasting dish is brown and sticky.
Place all of the contents of the roasting dish in a nice sized pot and blend with a blender stick adding a little hot water to the dish from the oven and then pouring it into the pot. Blend some more until smooth. Add almost the whole tub of cream (keep a tiny bit for garnishing). Stir in the cream and warm on the stove top until hot and steaming. Pour into bowls and accompany with toast or fresh bread.

Garnish with a drizzle of cream and a fresh basil leaf or some grated cheese. Serve and enjoy.