Italian roasted tomato soup
2 kg roma tomatoes, halved
1 red onion, cut into wedges
¼ cup olive oil
8 cloves garlic, bruised
1 ½ tbsp red grape vinegar
1 tbsp dried oregano
2 tsp smoked paprika
½ tsp dried chilli flakes
1.5 litre (6 cups) vegetable stock
100g sliced beef bacon
Cherry bocconcini cheese, drained, to serve
Fresh basil leaves, to serve
Crusty bread, to serve
Preheat oven to hot, 200°C. Lightly grease two oven trays.
Toss tomatoes, onion, oil, garlic, vinegar and spices on one tray. Spread into a single layer. Roast 25-30 mins, until tender.
Transfer vegetables and roasting juices to a large saucepan. Pour stock over. Bring to the boil on high. Reduce heat to low and simmer, uncovered, 30 mins.
Using a stick blender, process until smooth. Season to taste and add a pinch of sugar. Heat on low, stirring.
Meanwhile, arrange beef bacon in a single layer on remaining tray. Bake 4-5 mins, until crisp. Crumble into pieces.
Divide soup between serving bowls. Top with torn bocconcini, beef bacon and fresh basil leaves. Accompany with bread.