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A classic soup that never grows old! I love the tomatoes roasted because they get a wonderful natural sweetness.
1.
Pre-heat oven to 200c.
2.
Toss the tomatoes in olive oil and salt. Place on a baking tray with the garlic cloves. Roast in the oven for about 20 minutes.
3.
In a deep saucepan, add the can of chopped tomatoes, water, basil, italian herbs, salt and pepper.
4.
Bring to a boil and then reduce to a simmer. Add in the roasted tomatoes and garlic. Allow to simmer for about 20 minutes.
5.
Use an immersion blender to blend the soup. Alternatively, allow to cool and use a regular blender.
6.
Blend until smooth and combined. Serve with additional basil.
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Tip
A delicious addition is grated parmesan sprinkled on top before serving
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