Preheat oven to 190 C. Place the tomato halves and garlic cut side up on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.
Snip the ends off the garlic cloves, and squeeze the insides into a blender along with the entire contents of the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve either hot or cold.
Altered ingredient amounts.
I found this to be the best roasted tomato soup recipe I've tried. We doubled the garlic to add additional flavour. We also blended 1/2 the tomatoes/garlic and chopped the other 1/2 to have some chunks in the soup. Yum! - 21 Jul 2008
by Kerri Leigh
The flavours in this soup are so delicious and heavenly. The only change I would make is to make sure you peel the tomatoes before putting them in the food processor to get rid of the skins and make it smoother. - 21 Jul 2008