Roasted tomato soup

This is a five-ingredient recipe and the oven does most of the work roasting the tomatoes. All you do to finish the soup is take a stab blender and whiz it all up. The apartment smelled delicious with the aromas of tomato, balsamic and garlic wafting around.

Roasted tomato soup

21 roma tomatoes
two cloves garlic, crushed
1 Tbsp balsamic vinegar
2 Tbsp olive oil
a handful of fresh basil

Preheat the oven to 325 degrees.

In the bottom of a big roasting pan, add the balsamic vinegar, olive oil and crushed garlic. Tip: It's good to crush the garlic (not mince it) so that it stays in large pieces and doesn't burn in the oven.

Wash the tomatoes and quarter them, adding them to the roasting pan. When all the tomatoes are in the pan, toss them around in the marinade. I just use my hands for this.

Put in the oven for 50 minutes.

Transfer to a stock pot. Blend with a stab blender and reheat. Ladle into bowls and top each with a pinch of basil chiffonade.