Recipe of the day: Roasted tomato and basil soup

As the temperature drops, there's nothing more comforting than a warm bowl of soup.The combination of oven-roasted Roma tomatoes, fresh basil, and a hint of garlic creates a deliciously savoury base, while a splash of fresh cream adds a touch of indulgence.Cut the tomatoes in half lengthways and spread them in a single layer on a baking sheet.

Drizzle with 1–2 tbsp olive oil, turning to coat all sides, and season with salt and pepper. Add the garlic cloves.Place 2 tbsp olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 10 minutes. Add the canned tomatoes with their juice, the basil leaves, sugar, and the oven-roasted tomatoes and garlic.Remove the pot from the stove. Using a hand-held blender or jug blender, blend the soup to a smooth consistency.Cut the tomatoes in half lengthways and spread them in a single layer on a baking sheet.

Drizzle with 1–2 tbsp olive oil, turning to coat all sides, and season with salt and pepper. Add the garlic cloves.Place 2 tbsp olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 10 minutes. Add the canned tomatoes with their juice, the basil leaves, sugar, and the oven-roasted tomatoes and garlic.Remove the pot from the stove. Using a hand-held blender or jug blender, blend the soup to a smooth consistency.

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