Large tray of on vine cherry tomatoes for roasting
200ml good quality vegetable stock (Can use chicken stock if preferred)
1 tbsp tomato puree
½ tsp cayenne pepper (optional)
½ tsp chilli flakes (optional)
1 tbsp rapeseed oil
½ tsp thyme
½ tsp oregano
Pinch of Salt and pepper
1 tbsp crème fresh and sprinkling of feta cheese to garnish
Basil leaves to garnish
Cristy bread for dipping
Preheat Wolf oven to 190 degrees, once preheated, add large tray of tomatoes on the vine, with a tsp of oil and salt and pepper to season, cook for 15 minutes
Take tomatoes out of oven and add to the Wolf blender, along with stock, all herbs and puree, Use SOUP setting and blend for 6 and a half minutes
Pour soup into bowls, drizzle with crème fraiche, feta cheese and basil leaves with crusty bread.
