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Roasted cream of tomato soup
Fruit and vegetables
1kg/2lb 4oz ripe vine
tomatoes
, halved
2
onions
, cut into wedges
1 whole
garlic
bulb, halved horizontally
300g/10½oz floury
potatoes
, such as Maris Piper, peeled and cut into small even-sized pieces
15g/½oz fresh
basil
Cooking ingredients
olive oil
½ tsp sweet
smoked paprika
2 tsp
caster sugar
1 litre/1¾oz pint
vegetable stock
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
150ml/¼ pint
single cream
, plus extra for serving
Other
buttered toast (optional)
Back to recipe
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