Ingredients:
- 2 lbs (900g) Vine-ripened Tomatoes, halved or quartered
- 2 Large Red Bell Peppers, deseeded and roughly chopped
- 6 Garlic Cloves, left unpeeled
- 1/4 cup Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1/2 tsp Freshly Ground Black Pepper
- 2 Tbsp Unsalted Butter
- 1 medium Yellow Onion, finely diced
- 1 Bay Leaf
- 5 cups (1.2 litres) Low Sodium Vegetable Stock
- 1 tsp Balsamic Vinegar
- 1/2 cup Double Cream (or Heavy Cream)
- 2 Tbsp Basil Pesto, for garnishing
Instructions:
- Preheat your oven to 200°C (400°F). Toss the prepared tomatoes, red peppers, and unpeeled garlic cloves on the roasting tray with the olive oil, salt, and pepper.
- Roast for 30 minutes, or until the vegetables are softened and starting to brown and blister around the edges.
- Remove the tray from the oven. Squeeze the roasted garlic from its papery skin and discard the peels.
- Melt the butter in a Dutch oven over medium heat. Add the diced onion and sauté gently for 5–7 minutes until soft and translucent. Add the bay leaf.
- Stir in the roasted vegetables (including all the pan juices) and the squeezed roasted garlic. Cook for 2 minutes, then add the balsamic vinegar and stir, scraping up any brown bits from the bottom of the pot.
- Pour in the vegetable stock and bring the mixture to a boil. Immediately reduce the heat and simmer gently for 10 minutes to allow the flavours to marry.
- Remove the bay leaf. Carefully blend the soup using an immersion or standard blender until completely smooth. (If using a standard blender, work in batches and keep the vent cap open to allow steam to escape.)
- For a truly silky texture, push the blended soup through a fine-mesh sieve, discarding any seeds or tough skins. Return the strained soup to the pot.
- Stir in the double cream. Heat gently until warmed through (do not boil once the cream is added). Taste and adjust the seasoning with salt and pepper.
- Ladle the hot soup into warmed bowls.
- Drizzle a generous swirl of basil pesto over the top of each serving.