Spicy Tomato & Basil Soup

I love soups - I like the fact that dinner is half-digested even before I put it into my mouth. :P This is a delicious soup that is creamy but has the bite of pieces of tomato at the same time.

Ingredients
6 medium-sized tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
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1 tbsp olive oil
1 tbsp butter (about 15g)
1 large onion, diced
3 garlic cloves, finely chopped
1/2 tsp chilli flakes
1 can tomato puree (425g)
1 can chicken broth (400ml)
A handful of fresh basil leaves (approx 20 leaves), finely chopped
1 tbsp corn starch (optional)
400ml UHT milk
1 tbsp red wine vinegar

Servings
Makes 4 bowls

Cooking Time
Approximately 1 hour

Procedure
1. Preheat oven to 200 deg C.
2. Scald tomatoes with boiling water. After about 2 minutes, drain, remove skin and dice.
3. Toss diced tomatoes with olive oil, salt and pepper and bake for 40 minutes.
4. In a stock pot, sautee onions, garlic and chilli flakes in olive oil and butter at medium heat for 10 minutes. Season with pinch of salt and black pepper.
5. Add tomato puree, broth, basil leaves and red wine vinegar. Mix well and bring to boil.
6. If desired, suspend corn starch in a little water and add to pot to thicken the soup. (optional)
7. Add milk. Turn heat to low when soup begins to boil.
8. Separate oven-baked tomatoes from their cooking liquid and add to pot. Mix well.
9. Remove from heat and serve.