Roasted tomato soup

Three different tomato ingredients in this soup give it a great depth of flavour. Make it more substantial by cooking a cubed potato or kumara in the liquid and adding it to the blender, or leave it chunky for texture.  For a completely vegetarian soup, simply replace the chicken stock with vegetable stock or water.

1kg very ripe tomatoes
1 small onion, chopped
3 garlic cloves, sliced
3 sprigs each basil and coriander
4 Tbsp Lupi Pure Olive Oil
4 sun-dried tomatoes
1 Tbsp tomato paste
2 Tbsp Lupi Balsamic vinegar
500ml hot chicken stock / water
To serve: Lupi Extra Virgin Olive Oil and basil leaves

Heat the oven to 200°C. Halve the tomatoes and arrange in an oiled roasting pan. Strew over the onion, garlic slivers and herbs, and drizzle with Lupi Pure Olive Oil. Sprinkle with salt and grind over black pepper and roast for 15 minutes. Scatter over the sun-dried tomatoes, baste with the pan juices and return to the oven for another 15 minutes, or until the tomatoes are very soft.

Scrape everything into a bowl and stir in the tomato paste and Lupi Balsamic Vinegar. Cover with a plate and leave to marinate until just warm.

Puree the tomato mixture in a blender or food processor and pass through a sieve into a large saucepan. Heat to a simmer then stir in the hot stock or water. Adjust the seasoning to taste. Ladle into bowls and drizzle with a little Lupi Extra Virgin Olive Oil. Scatter with basil and serve.

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