Step 1

Preheat oven to 200C/400F.

Step 2

Place cherry tomatoes and peeled garlic cloves on a large baking tray with a decent glug of olive oil, salt and pepper. (You can leave the tomatoes on the vine but it will be a bit more fiddly to remove after roasting).

Step 3

Pop in the oven for 25-30 minutes until the tomatoes are bursting and blistered.

Step 4

Transfer to a large pot on low-medium heat with the stock and basil. Use a hand blender and blitz until smooth. I like it a little chunky but you can blend to your preference. If you want it thinner you can add a bit more stock.

Step 5

Stir in vegan cream and a good amount of crushed black pepper.

Step 6

Top with an extra drizzle of cream and fresh basil and serve!