ROASTED GARDEN TOMATO & BASIL SOUP WITH CIABATTA BREAD STICKS

ROASTED TOMATO SOUP
10 fresh plum tomato's
Half bulb of garlic
1 sprig thyme
ooil
10 basil leaves
1 onion rough chopped
Salt, white & black pepper

FINISHING TOUCHES
1 clove garlic diced
1 shallot fine diced
Dollop of double cream or creme fraiche
15g butter
Seasoning to taste
Sprinkle of torn coriander or basil leaves

In a roasting tin place the tomato's, herbs, onion & garlic, drizzle over the ooil and roast in a moderate oven for 45 minutes.  Push the cooked tomato's through a sieve which will release all the roasted flavour, keeping the pulp back.  Take the garlic bulb and squeeze out the nutty gooey garlic puree into the soup. 

In a saucepan pan fry the shallot and garlic till soft, add the roasted tomato soup, bring up to a simmer and add the cream, bring back to just a simmer and taste, season if required and finsh off with torn herbs.