Roasted Tomato Onion Soup (Recipe)

Ingredients

4 large ripe tomatoes
8 medium onions, unpeeled
5 tbsp extra-virgin  olive oil, divided, plus extra for garnish
125ml (4-5fl oz) water
125ml (4fl oz) double cream
Salt and freshly ground black pepper to taste

Steps

1. Preheat oven to 120c, 250f, gas mark 1/2.  Bring a large pot of water to a boil.  Fill a medium-sized bowl three-quarters full with cold water and ice; have it ready next to the job.

2. To skin the tomatoes, makes a small X in the bottom of each tomato using a small, sharp knife and cut out the core, keeping the tomato whole.  Plunge the tomatoes in the boiling water for 1 minute.  Using tongs, remove the tomatoes from the boiling water and drop them into the bowl of ice water; let them sit for a couple of minutes.  (This process is called blanching.  It stops the tomatoes from cooking any further.)  Drain the tomatoes and peel off the skin using a small paring knife (it should come off very easily).

3. Cut the tomatoes in half and place cut-side down on a large baking sheet.  Place the whole, unpeeled onions on the baking sheet with the tomatoes.  Drizzle 2 1/2 tablespoons of the olive oil over the tomatoes and onions, using your hands to coat them well.  Sprinkle the tomatoes with salt.  Roast for 3 hours.

4. Remove the skins from the onions and place five in  a food processor along with the tomatoes; process until very smooth.  Add 125-160ml (4-5fl oz) water and the remaining 2 1/2 tablespoons of olive oil, and process again.

5. Transfer to a bowl and slowly add the cream, stirring well to mix.  Add salt and freshly ground black pepper to taste.  Cut up the remaining peeled onions and spoon them over the top of the soup along with a drizzle of olive oil for garnish.  Serve hot or at room temperature.  (If not serving right away, you may need to add more water, as the soup will thicken.)