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George Bernard Shaw

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ROASTED LOVE APPLE SOUP

Ingredients

: 675g/1 lb 8 oz cherry tomatoes

4 cloves of garlic, unpeeled

60ml/4tbsp olive oil

1 small onion, chopped

450ml/15 fl oz light vegetable stock

salt and freshly ground black pepper to taste to serve: heart shaped croutons Chives, finely chopped Soya cream - optional

Method: Preheat the oven to 200C/400F/Gas 6. Place the tomatoes and cloves of garlic in a roasting dish in a single layer. Drizzle with 3 tablespoons of the olive oil and roast for about 30 minutes until the garlic is tender when pierced with a knife, and the tomatoes are colouring and splitting. Heat the remaining tablespoon of oil in a saucepan and gently fry the onion until transluscent. Squeeze the garlic out of the skins and add to the onions, together with the roasted tomatoes and all the juices from the roasting pan. Pour in the stock, bring to the boil and simmer, covered for 20 minutes. Cool, then blend until the soup is very smooth (make sure all the tomato skins are well blended). Return the soup to a clean pan, season to taste and gently reheat. Serve in warmed soup bowls topped with heart shaped croutons, a sprinkling of chopped chives and a swirl of soya cream if liked.