Creamy Roasted Tomato Soup

1.

Preheat oven to 200°C. In a large roasting tray, place tomatoes, cut into similar sizes, garlic and onion and then drizzle with olive oil. Season and then toss together.

2.

Place in the oven and roast for 15 minutes.

3.

Remove from the oven, add the herbs, toss together and cook for another 5 minutes.

4.

Remove from oven and let cool a little. Add the balsamic vinegar, hot chicken stock and PHILLY Extra Light Cream for Cooking.

5.

Working in batches, blend until smooth and then transfer to a saucepan. Simmer for 5 minutes until well heated. Serve hot