Per serving (359g)
Calories 248, Fat 18g, Saturates 2.1g, Sugars 13g, Salt 2.5g
For the roasted tomatoes, preheat the oven to 150°C/300°F/Gas 2. Place the tomatoes into a roasting dish and scatter over the rest of the roasted tomato ingredients. Cook in the oven for 1 hour. This can be done up to two days ahead.
To make the soup, gently sauté the chopped onion and garlic with the olive oil in a large saucepan, until softened and pale gold.
Add the rest of the soup ingredients to the pan, except the cream and leave to gently simmer.
Once the roasted tomatoes have finished cooking, add them to the soup, along with the basil and juices.
Add the cream to the pan and purée the soup, using an immersion blender, until smooth and creamy. Check the seasoning and adjust if necessary.
Serve the soup in warmed bowls with a swirl of cream and a sprinkling of fresh basil, if you like.
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