Roasted Tomato Soup

Method

1. Pre heat the oven to 200 degrees
2. Quarter the tomatoes and arrange onto a baking tray
3. Sprinkle with the oil, salt, pepper and sugar and bake until soft and starting to char around the edge. This will take approximately 45 minutes
4. Dice the onion and carrot and finely chop the garlic.
5. In a medium saucepan over a low heat, heat up the oil and add the onions and carrots. Cook until softened and then add the garlic. Cook for a further 2 minutes.
6. Separate the basil leaves from the stalks. Chop the stalks and place into the pan with the onion, carrot and garlic and cook for a further minute.
7. Once the tomatoes are cooked, add them to the pan along with any juices that may have been produced during the cooking time. Add the stock. Stir the soup and bring to boil. Turn down the heat and simmer for about 25 minutes until all the vegetables are very soft.
8. Let the soup cool a little and then blend using a hand blender. Add the vinegar, basil leaves and crème fraiche and blend until it is all combined. Taste for seasoning and add a little more salt or black pepper as required.