Creamy Tomato + Basil Soup

Method

1. Preheat the oven to 200°C fan / 425°F.
2. Add the tomatoes, onion and garlic bulb to a roasting tin, drizzle with olive oil and season with salt and pepper. Make sure the tomato halves are cut side up and the garlic bulb is cut side down, then roast for 35 minutes.
3. Remove the tray from the oven and leave the veggies to cool.
4. Once cool enough to touch, peel and discard the skins from the tomatoes and onion and squeeze the garlic cloves out of the bulb.
5. Then add the peeled tomatoes, onion and garlic to a large saucepan along with the vegetable stock, basil, balsamic vinegar, single cream and pinches of salt and pepper to taste.
6. Next blend the soup with a handheld blender until smooth (alternatively blend the ingredients in a blender, then add the soup back to the saucepan) and warm up the soup on a low-medium heat until hot.
7. Divide the soup between bowls and serve with an extra pinch of black pepper, a swirl of vegan single cream and a few basil leaves.