Roast tomato and basil soup
	Serves 6 + glutenfree + vegan Everybody loves tomato soup. This recipe uses oven dried tomatoes that are slowly baked in the oven to create a more intense and slightly sweeter soup.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	50ml (¼ cup) Olive oil 1 onion 3 cloves of garlic 2 small carrots 1 stick of celery 8 large tomatoes Little honey for drizzling balsamic vinegar 1 litre of water 2 stock cubes 70g (2oz) Tomato puree Handful of fresh basil salt and black pepper	The first stage is to roast the tomatoes. Cut the tomatoes in half and place them on a baking tray. Drizzle over some honey and then some balsamic vinegar. Sprinkle them with a little salt and place at the bottom or very low down in your oven. Slowly roast them so that they lose about half their moisture. This will take one to two hours. Heat the oil in a saucepan and slowly sauté the fine chopped onion, garlic, carrot and celery . When they are soft and browned add the water, roasted tomatoes, tomato puree and the stock cubes. Bring the soup to the boil and simmer for about twenty minutes. Add the basil and simmer for a further 15 minutes. Season with the salt and pepper, cool slightly, and then puree the soup in blender.
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