Ingredients

• 12 greenhouse tomatoes, halved
• 1 large red onion, roughly chopped
• 3 jalapeños, halved and seeded
• 3 garlic cloves, smashed
• 1/2 cup extra-virgin olive oil
• salt and freshly cracked black pepper, to taste
• 2 cups tomato puree
• 6 cups vegetable stock, chicken stock, or water

Directions

1. Preheat the oven to grill on low. On a tray lined with baking paper, toss together the tomatoes, onion, jalapeños, garlic, olive oil, and salt and pepper.
2. Grill the vegetables for 30 minutes, occasionally tossing the veggies to get everything soft, roasted, and caramelised. You want a bit of charring to really bring out the flavours. Turn up the grill to high to finish things off.
3. Transfer the veggies into a stock pot and add the stock and tomato puree. Cook on high until boiling, then turn down low and simmer for 30 minutes.
4. Puree the soup with a blender or stick mixer, and serve with a garlic crostini.