Red onion and roast cherry tomato soup

Ingredients

• 1.250kg/ 2lb12oz cherry tomatoes
• 3 cloves garlic, chopped
• 4 red onions, finely sliced
• 10 basil leaves
• 4 tbsp olive oil
• 2 tsp red wine vinegar
• 2 tsp brown sugar
• 250ml/9floz vegetable stock
• Sea salt and freshly ground black pepper

Pesto croutons

• 2 tbsp pesto
• 3 tbsp Olive oil
• 6 slices of ciabatta bread, torn into pieces

Method

Preheat oven to 220C/375F/ Gas No 5.

Put the cherry tomatoes, garlic, two onions and basil onto a tray and drizzle with two tbsp oil. Sprinkle with sea salt and black pepper. Bake for 30-40 minutes until the tomatoes are browned.

Mix the pesto, three tbsp olive oil and bread together in a bowl, ensuring the bread is evenly covered. Spread the croutons onto a baking tray and bake for five minutes in the oven with the tomatoes.

Turn the croutons and bake for a further five minutes. Put to one side.

Put the rest of the olive oil in a pan and gently fry the onions for 10-15 minutes, add the vinegar and sugar. Cook for a further minute.

Liquidise the roast tomato mixture. Add the fried onion and stock. Reheat the soup and check the seasoning.

Serve with pesto croutons.

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