Roast Tomato & Basil Soup

• 1.2 kgvine tomatoes, halved
• 2red onions, quartered
• 4garlic cloves, unpeeled
• 3 tbspolive oil
• 1 tbspbalsamic vinegar
• 800 mlhot vegetable stock
• 400 gtin chopped tomatoes
• 1 tsptomato purée
• 1 tspcaster sugar
• Fine salt, to taste
• 15 gbasil leaves, hand-torn
• 1ciabatta loaf, about 270 g, cut into cubes
• 25 gbutter, melted
• 100 gdried red lentils, rinsed
• 200 grocket (optional)
• 1 tbspolive oil, for the optional rocket salad (optional)
• 1 tbsplemon juice, for the optional rocket salad (optional)
• 30 gvegetarian Italian-style hard cheese, shaved, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C (fan 180°C). Tip the halved tomatoes, quartered onions and unpeeled garlic cloves onto two large baking trays, drizzle over the olive oil and balsamic, and season generously with salt and pepper. Toss so everything is glossy, then spread out in a single layer; crowd the tray and they'll steam instead of catching.
2. 2Roast for 30–35 minutes until the tomatoes have collapsed with caramelised edges, the garlic skins are golden and soft to the squeeze.
3. 3Squeeze the roasted garlic flesh out of its skins into a heavy pot and add the roasted vegetables along with any sticky juices from the tray; that's pure flavour. Pour in the tinned tomatoes, tomato purée, caster sugar, the rinsed red lentils and the hot vegetable stock.
4. 4Bring to a gentle simmer and cook for 18–20 minutes, stirring now and then, until the lentils are completely soft and starting to disappear into the liquid.
5. 5Take the pot off the heat and blend with a hand blender until smooth. Return to a low heat for 2–3 minutes until hot throughout.
6. 6While the soup simmers, toss the ciabatta cubes with the melted butter and a pinch of salt, spread in a single layer on a tray, and bake for 12–15 minutes at 200°C/180°C fan until deeply golden and crisp right through. Soft in the middle means soggy in the bowl.
7. 7Stir 10 g of the torn basil through the soup off the heat.
8. 8Divide between bowls and finish with the remaining 5 g torn basil and warm croutons. If using the optional rocket salad, toss it with its listed oil and lemon juice and add the shaved vegetarian cheese.

Per serving

kcal

532

protein

19.5g

fibre

12.6g

carbs

75.2g

fat

19.3g