Roast tomato and basil soup

Detailed step-by-step description of how to cook the dish "Roast tomato and basil soup". Try it by all means

Recipe «Roast tomato and basil soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 1 bulb garlic, unpeeled, cloves separated, 1kg roma tomatoes, halved lengthways, 2 tbsp olive oil, 1 cup fresh basil leaves, finely shredded, 1 large brown onion, finely chopped , 1/3 cup tomato paste, 2 cups chicken stock, toasted ciabatta bread and small fresh basil leaves, to serve .

Ingredients:

• 1 bulb garlic, unpeeled, cloves separated 
• 1kg roma tomatoes, halved lengthways 
• 2 tbsp olive oil 
• 1 cup fresh basil leaves, finely shredded 
• 1 large brown onion, finely chopped 
• 1/3 cup tomato paste 
• 2 cups chicken stock 
• toasted ciabatta bread and small fresh basil leaves, to serve 

Instructions

1. Preheat oven to 180°C/160°C fan-forced. Line a tray with baking paper. Place tomato (cut-side up) and garlic cloves on prepared tray. Drizzle with half the oil. Season with salt and pepper. Roast for 40 minutes or until tomato is tender. Remove from oven. Set aside to cool slightly.
2. Peel garlic. Discard skins. Process tomato, garlic and half the shredded basil until smooth. Strain through a sieve into a heatproof bowl. Discard tomato seeds.
3. Heat remaining oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add tomato paste. Cook, stirring, for 1 minute or until fragrant. Add stock and tomato mixture. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally,