Ingredients:
Serves 6 to 8
6 large tomatoes
1 punnet (about 250gms) cherry tomatoes
4 stalks celery chopped
1 bunch leeks chopped
6 cloves garlic peeled
2 red onions peeled and quartered
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sprigs of thyme
Bruised bay leaf
Splash of olive oil
Good quality stock - either chicken or vegetable
Cream (to add after blending and staining) * Optional
To serve:
Creamy crumbled feta cheese or cheese of your choice (suggestions: brie, parmesan and mozzarella all work well)
Fried-till-crisp chorizo sausage. Pancetta also works well
Herb oil, or pesto
Method:
Pre-heat the oven to 180 degrees Celsius.
Place all ingredients for the soup in a roasting pan.
Toss to combine, and cover with sugar, oil and balsamic vinegar.
Roast for about forty minutes, or until caramelized.
Remove bay leaf and thyme.
Blend and strain (for a thicker soup, there is no need to strain).
Add stock and/ or cream and adjust seasoning (I personally love a tart sweetness, but the overall taste should be balanced).
Serve topped with cheese, chorizo and herb oil.
Enjoy!
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