Recipe Book

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{\Huge\bfseries Roasted Tomato and Basil Soup}

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{\large\color{accent} A weeknight classic from the family kitchen, page 12 of 48}

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\badge{PREP}{20 min}\hspace{0.8em}%
\badge{COOK}{45 min}\hspace{0.8em}%
\badge{SERVES}{4}\hspace{0.8em}%
\badge{DIFFICULTY}{Easy}

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\noindent
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{\large\bfseries\color{accent} Ingredients}

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\begin{itemize}[leftmargin=1.1em, itemsep=0.45em, label=\textcolor{accent}{\small$\bullet$}]
  \item 1.2 kg ripe plum tomatoes, halved
  \item 1 red onion, quartered
  \item 6 garlic cloves, unpeeled
  \item 3 tbsp olive oil
  \item 750 ml vegetable stock
  \item 1 tsp smoked paprika
  \item 1 small bunch fresh basil
  \item 100 ml double cream
  \item Sea salt and black pepper
\end{itemize}

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{\bfseries\color{accent} To serve}

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  \item Crusty sourdough bread
  \item Basil oil, for drizzling
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{\large\bfseries\color{accent} Method}

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  \item Heat the oven to 200\,°C. Spread the tomatoes, onion, and
    garlic over a large roasting tray, drizzle with olive oil, and season
    generously with salt and pepper.
  \item Roast for 35 minutes until the tomatoes are blistered and the edges of
    the onion are beginning to char. Squeeze the garlic from its skins.
  \item Tip everything into a large pot, add the smoked paprika, and pour in
    the hot stock. Simmer gently for 10 minutes.
  \item Add most of the basil, then blend until completely smooth. Stir
    through the cream and warm without boiling.
  \item Taste and adjust the seasoning. Ladle into warm bowls, drizzle with
    basil oil, and top with the reserved leaves.
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{\bfseries\color{accent} Chef's note.} For a deeper flavour, roast the
tomatoes a day ahead and keep them in the fridge overnight. The soup freezes
well for up to three months, add the cream only after reheating.
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  \textcolor{accent}{\bfseries Per serving} & 210 kcal & 9 g fat & 6 g protein
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