Creamy Roasted Tomato Soup

Ingredients

• 1 kg overripe tomatoes
• 5 garlic cloves, peeled
• 1 onion, chopped
• ¼ cup olive oil
• Salt and freshly ground black pepper, to taste
• ¼ cup shredded basil leaves
• ¼ cup coriander leaves
• 1 tablespoon balsamic vinegar, or to taste
• 200ml hot chicken stock
• 100ml PHILADELPHIA Cream for Cooking, a cream alternative

Method

PREHEAT oven to 200C. In a large roasting tray, place tomatoes, cut into similar sizes, garlic and onion and then drizzle with olive oil. Season and then toss together. Place in the oven and roast for 15 minutes. Remove from the oven, add the herbs, toss together and cook for another 5 minutes. Remove from oven and let cool a little. Add the balsamic vinegar, hot chicken stock and PHILLY Cream for Cooking. Working in batches, blend until smooth and then transfer to a saucepan. Simmer for 5 minutes until well heated. Serve hot.

Heirloom tomatoes have positively taken Australia by storm. And no wonder. When these tomatoes are in season they are in any shape and size. Cherry tomatoes, little yellow pear-shaped tomatoes to massive deep red Ox-heart tomatoes, it’s all about flavour. Cut the big ones in halves or quarters here before roasting, and discard any green stems or vines. Make this when tomatoes are at their best, in the warmer months.