Cherry Tomato Soup (gary Rhodes)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 medium red onions, sliced
• 2 garlic cloves, crushed
• 2 tablespoons red wine vinegar
• 1 lb cherry tomatoes, halved (500 grams)
• 10 fluid ounces passata (see note above)
• 16 fluid ounces vegetable stock
• coarse sea salt (to taste)
• pepper (to taste)

Recipe

• 1 heat up the olive oil in a frying pan.
• 2 add the red onions to the pan over medium heat until the start to colour and become softened; about 3-4 minutes.
• 3 when the onions begin to soften add the garlic and slowly cook both together until softened about a minute or so. (the garlic is added second to prevent it from burning and tasting bitter.).
• 4 add the red wine vinegar to the pan and bring to a boil. cook until only a bit of liquid is left. (be careful not to reduce too much or it will give your soup a soury taste.).
• 5 add the cherry tomato halves to the pan and fry for 10 minutes, making sure to stir occasionally so they don't burn.
• 6 stir in the passata (see note in description of recipe above) and vegetable stock to the tomato mixture, bring to a low boil, reduce heat and simmer for 10 minutes more.
• 7 taste the broth then sprinkle sea salt and pepper over soup to your taste.
• 8 serving: you can serve with torn fresh basil leaves over top.