You will need
8 ripe, fresh tomatoes
1 T (15 ml) brown sugar
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
1 T (15 ml) olive oil
1 smallish onion, peeled and cut into 8 wedges
2 T (30 ml) Ina Paarman’s White Sauce Powder
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
4 cups (1 litre) boiling water
4 t (20 ml) Ina Paarman’s Chicken Flavour Stock Powder
2 T (30 ml) sherry (optional)
Ina Paarman’s Chilli & Garlic Seasoning
½ cup (125 ml) fresh cream, lightly whipped
Substitute 1 t (5 ml) balsamic vinegar in place of the sherry
Cut the tomatoes in half. Spoon out pips, work over a sieve. Drain the tomatoes in a sieve over a bowl.
Adjust oven rack to middle position. Preheat the oven to 220°C.
Pack the tomatoes in a single layer in a large casserole dish, cut side up. Sprinkle with sugar and Seasoned Sea Salt. Toss the onion wedges with oil and add them to the tomatoes.
Bake, open, for ± 30 minutes to brown the vegetables and to drive off excess liquid.
In a medium size saucepan mix the White Sauce Powder with the extracted juice. Add the Tomato Pesto. Add boiling water and Chicken Stock Powder. Bring to a slow simmer.
Put the roasted tomatoes and onions in a food processor or blender and puree until absolutely smooth. Add to the simmering soup. Cook for 10 minutes. Add sherry (if using) and season to taste with Chilli & Garlic Seasoning. Add a spoonful of lightly whipped cream to each bowl of soup.