1. Preheat oven to 180C/350°F. 2. Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves. 3. Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes. 4. Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened. 5. Add tinned tomatoes, fill tin with water, add that. 6. Break tomatoes up with spoon, boil, then simmer for 15 minutes. 7. Tear the bread into thumb sized pieces and add to pot, mix well, season to taste. 8. Tear in the basil leaves and let soup sit on low heat for ten minutes. 9. Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray. 10. Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary. 11. Remove from heat, add 6-7 tbsp olive oil. 12. Serve with a little extra basil torn over the top. ---------------------------------------------------------------------------
Nutrition
Ingredients
