Pamela Armstrong's Tuscan Bean and Roasted Tomato Soup
Serves 4
Ingredients
900g / 2lb ripe plum tomatoes stems removed and washed
Olive oil
1 large onion peeled and chopped
½ garlic head, broken up but not peeled
420g can of cannellini beans, drained
600ml / 1 pint vegetable stock
handful of basil leaves
50g / 2oz grated pecorino cheese
Method
1. Pre-heat the oven to 220°C/425°F/Gas Mark 7. Place the tomatoes in one layer in a large roasting dish. Drizzle with oil and roast for 50-60 minutes until brown and burst. They will colour and split as they cook.
2. Meanwhile place the unpeeled garlic cloves in a small ovenproof dish and drizzle with oil. Bake in the oven for 5 minutes or until they are soft. Remove and push the soft cloves out of their papery skins.
3. In a large pan heat 1½tbsp of olive oil and gently fry the onion until soft.
Then add half the cooked tomatoes, half the beans, the roasted garlic and the stock.
4. In a blender, blend the remaining tomatoes and beans and then add to the pan to thicken the soup.
5. Season to taste, bring to the boil and simmer for 15 minutes.
6. Check seasoning and serve sprinkled with torn basil leaves and pecorino cheese.