Slow roasted tomato soup
garlic-infused olive oil
dried italian herbs
basil leaves, shredded
plus extra to serve
Preheat oven to 160C.
Place the tomatoes cut side up on lined baking trays. Drizzle with olive oil and season.
Roast for 40 minutes, then place into a saucepan with the stock and 2 cups of water. Add the herbs and stir to combine. Simmer for 20 to 25 minutes, then use a slick blender to blend until smooth.
Divide among serving bowls and top with basil leaves (and cream, if you have it).