This soup combines juicy roast Tomatoes with caramelised Garlic, Spices and Herbs. Enjoy with Garlic Bread, Croutons or a Grilled Cheese Sandwich.

Ingredients (Serves 4)

• 3 tbsp Olive Oil
• 600g Cherry Tomatoes
• 1 head of Garlic, chopped in half horizontally
• 1 Onion, diced
• 1/4 tsp Cayenne Pepper
• Salt and Pepper
• 1 spring Thyme Leaves
• 100 ml Double Cream
• 125 Vegetable Stock

Instructions

1. Preheat the oven to 250°C or 480°F.
2. Drizzle Olive Oil over Tomatoes, Garlic and Onion in baking tin.
3. Add Cayenne Pepper, a sprinkling of Salt, Pepper and Thyme.
4. Bake in a pre heated oven for 30 minutes.
5. Carefully remove the Garlic from their skins and add to a blender with the Tomatoes and Onion.
6. Add Cream and Vegetable Stock. Blend till smooth.
7. Taste and season again if needed.

Storage

Place leftovers in an airtight container and store for up to 3 days in the fridge.

Variations

Use Coconut Milk in place of the Double Cream.
Add a handful of Basil Leaves.

Roohts ingredients used

• Pink Salt
• Cayenne Pepper