Classic tomato soup recipe that's packed with roasted tomato flavor with no added cream or sugar
Preheat the oven to 375F.
Place tomatoes cut-side up in a large roasting tray together with garlic and shallots.
Drizzle with olive oil, sprinkle with oregano, paprika and season generously with sea salt and black pepper. Roast for 40 minutes to 1 hour, or until the tomatoes are soft and sticky.
Once veggies are done roasting, place them into a large pan, and pour in the stock.
Roughly chop and add the basil stalks with most of the leaves. Bring to the boil, then simmer for 10 minutes
Add in balsamic vinegar, then blend with a hand blender until smooth.
Pour into bowls, drizzle with extra virgin olive oil and garnish with fresh basil. Enjoy!