Served as starter. Suitable for vegetarians.

Italian

2 Tablespoons Olive Oil

1 kilograms Red Ripe Plum Tomatoes, halved

1 Onion, quartered unpeeled

4 Garlic Flakes, unpeeled

2 cups Vegetable Stock

2 Tablespoons Sour Cream

1 Tablespoons fresh Basil, shredded

Salt and freshly Milled Pepper to taste

Grease a roasting tray with half the olive oil. Place the tomato halves cut side down, onions and garlic on the tray. Sprinkle the remaining olive oil on top. Roast in a preheated oven at 200 °C / 400°F for about 30 minutes or till the tomato skins are blackened and well roasted. Allow to cool well. Peel the skin off the tomatoes and onions. Squeeze out the garlic. Puree the roasted vegetables in a blender till smooth. Pass the puree through a sieve and pour into a pot. Add the vegetable stock and simmer for about 3 minutes. Season to taste with salt and freshly milled pepper. Serve piping hot topped with a swirl of sour cream and garnish with shredded fresh basil.

Preparation time: 5-10 minutes

Cooking time: 30-35 minutes

Serves: 4

Tips:

This soup gets its taste essentially from the Italian plum tomatoes which are very flavorful. However, regular tomatoes can be used if Italian plum ones are not available. Add more stock or water to get a soup of desired consistency.

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