Ingredients
900 g ripe tomatoes, chopped
1 head of garlic
60 ml olive oil
1 onion, diced
1 carrot, diced
500 ml vegetable broth
2 tsp sugar
1 cup fresh basil leaves, chopped
Salt to taste
Pepper to taste
Method
1. Preheat the oven to 200 degrees Celsius. Arrange the chopped tomatoes on a baking sheet. Place the head of garlic on the tray, drizzled with some olive oil.
2. Roast everything in the oven for about 30 minutes, or until the tomatoes are soft and the garlic is golden.
3. In a large pot over medium heat, sauté the onion and carrot in the remaining olive oil until they soften. This should take around 5 minutes.
4. Add the roasted tomatoes and garlic to the pot, along with the vegetable broth and sugar. Stir well and let it simmer for 10 minutes.
5. Remove from heat and blend the soup until smooth. Stir in the fresh basil, then season with salt and pepper to taste.
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