Vegan tomato and basil soup

Preheat your oven to 170°C/340°F.

Line a baking tray with greaseproof paper.

Cut the tomatoes in half and place them, cutting side up, on the baking tray.
Peel the onions and cut them in quarters and place them on the baking tray as well.
Sprinkle on the sugar and balsamic vinegar. Each half of tomato should have a bit of sugar and balsamic vinegar on top.

Place the unpeeled garlic on the tray and sprinkle on the olive oil.

Put the tray in the middle of the oven and bake for around 45 minutes.

When the tomatoes are done, heat some oil in a large pot and saute the Mutti Le Verdurine for 3 minutes on low heat.
Once the garlic cloves are cool enough so you can touch them, squeeze out the garlic into the pot along with the onions, tomatoes, the basil and vegetable stock.

Bring to a boil and leave to simmer for around 10 minutes.
Turn off the heat and blend everything together with a hand blender.

Note: If you can't find Mutti Le Verdurine, just use regular tomato paste!