Roasted Tomato Soup

• 4 pounds ripened vine tomatoes, quartered
• 1 head of fresh garlic, broken down into cloves, peels left on
• 1/4 cup (60ml) +1 TBS olive oil
• 1 tsp fine sea salt
• freshly ground black pepper
• 1 medium onion, peeled and diced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 TBS good balsamic vinegar
• 4 cups (960ml) vegetable stock
• 1 sprig of fresh thyme
• 1/4 cup (60ml) heavy cream
• a small handful of fresh basil leaves, plus more to garnish

1. Preheat the oven to 400*F/200*C/gas mark 6.  Line a large baking sheet with some baking parchment. Set aside.
2. Remove the stems from the tomatoes, wash and cut into quarters. Spread out on the baking sheet.  Add the un-peeled cloves of garlic, scattering them amongst the tomatoes.  Drizzle the 1/4 cup (60ml) of olive oil over top and season with the salt and pepper. 
3. Toss to coat completely with the oil and seasonings.  Spread out again and then place into the preheated oven to roast for one hour. The tomatoes should be soft and beginning to caramelize on the edges by then.
4. While the tomatoes and garlic are roasting, heat the remaining TBS of oil in a large saucepan. Add the onions to the oil and sauté without coloring until soft.  Sprinkle with the dried oregano and basil.  Cook, stirring, until fragrant.  
5. Add the balsamic vinegar.  Allow it to bubble up and then simmer until it reduces by half. 
6. Add the vegetable stock and the sprig of thyme.  Bring to the boil, then reduce to a low simmer and simmer for 10 to 15 minutes to blend all the flavors.  Fish out the stalk of thyme and discard.
7. Remove from the heat.
8. Once the tomatoes have roasted remove them from the oven and add the tomatoes to the stock mixture in the pan.  Squeeze the cloves of garlic from their skins and add to the pan as well.
9. Using an immersion blender blitz until smooth.  Add the cream and fresh basil and blitz again to combine.
10. Reheat gently.  Serve immediately garnished with more basil.

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