Tomato cream soup

• 500 gr sweet plum tomatoes
• 5 garlic cloves
• 2 tb olive oil
• 1 onion
• a bunch of basil leaves
• 100 ml double cream + 30 ml for serving
• 1 ts vinegar
• 150 ml vegetable stock
• salt, pepper and chilli flakes to season

Method

1. Cut the tomatoes in halves and place them with the flat side down in a tray. Add the peeled garlic, sliced onions and drizzle with oil. Season with salt and pepper. Roast them at 200 C for 30 min or until slightly charred.
2. Add the roasted veggies, the basil leaves (save a few for garnishing), the cream, stock and the vinegar to a blender and puree on high speed until you have a completely smooth cream.
3. Season with more salt if needed. Serve it with drizzled cream, chilli flakes, fresh grounded pepper and croutons.

• 3-4 bread slices
• 2 tb olive oil
• 1 tb butter
• 2 garlic cloves
• salt and pepper

Method

1. Cut the bread in small cubes.
2. In a small pan heat the oil and the butter and add the crushed garlic. Let the garlic fry until it becomes slightly brown and crispy. Turn down the heat and let the oil infuse with the garlic for a few minutes.
3. Add the bread on a tray, in one layer. Drizzle the oil and bake for 20-25 minutes at 170 C or until they are crispy and golden brown.