INGREDIENTS

• 5-6 plum tomatoes cut in half
• 1 large onion cut roughly to blocks
• 2 cloves of garlic, peeled, then crush and slice finely.
• 2 tablespoons olive oil
• 2 cups chicken stock
• 1 tablespoon balsamic vinegar
• Grated or shaved parmesan cheese
• 1/4 cup fresh basil finely chopped (and some extra for garnish)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

METHOD

1. Preheat oven to 180°C.
2. Place the tomatoes slices side down, onions, fresh basil and garlic cloves onto a large roasting tray. Drizzle with1 tablespoons of olive oil, and balsamic vinegar and season well with salt and pepper. Roast for 45 minutes and allow to cool.
3. Once cooled, transfer it to a blender and puree until smooth.
4. In a medium-sized pot (big enough for the soup) and over medium heat, add the chicken stock.
5. Now pour in the pureed tomato mixture and cook for roughly 5 minutes.
6. Leave it to simmer for about 10 minutes.
7. Serve with grated parmesan cheese on top and rye bread toast or oat cakes.