When the nights draw in and the air gets chilly, what could be better than a large bowl of warming, full-flavoured soup? Settle in front of the fire, cosied-up on the sofa with one of my most-loved (and easy to cook, too) comfort food recipes – roasted tomato soup with mascarpone and basil.
- To make the soup, pre-heat the oven to 200°C. Place the tinned tomatoes and all their juices in a roasting tray, add the balsamic vinegar, olive oil, sugar and salt. Stir to combine and place in the oven for 25 minutes until the tomatoes have caramelised slightly.
- In a large pot, sauté the onions in some olive oil until they are translucent and tender. Add the garlic and fry for another minute.
- Add the roasted tomatoes, tomato paste, salt and pepper. Stir to combine all the ingredients and pour in the stock (for the stock I used one Knorr chicken stock pot dissolved into 750ml of boilling water).
- Lower the heat and cover the pot. Allow to simmer for 10 minutes. Remove the pot from the heat and blend the soup. Add the mascarpone, a swirl of cream and fresh basil to finish. Enjoy!