Step 1

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the roma tomato, cut-side down, and garlic on prepared tray. Drizzle with dressing and 1 tbs of oil. Sprinkle with sugar. Season. Roast for 20 minutes. Add cherry tomatoes and roast for a further 20 minutes or until tomatoes are very tender. Set aside to cool slightly. Remove and discard skins from roma tomato. Squeeze the garlic from the skins and discard skins. Set aside tomatoes and garlic.

Step 2

Meanwhile, heat the remaining oil in a large saucepan over medium-low heat. Add the onion and carrot. Cook, stirring occasionally, for 8 minutes or until softened.

Step 3

Add tomatoes, garlic and any tray juices to the pan. Stir to combine. Add stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 15 minutes or until soft and combined. Season then remove from heat. Set aside for 30 minutes to cool slightly.

Step 4

Use a stick blender to blend soup until smooth. Place quark in a small bowl. Ladle 1/2 cup of soup into bowl. Stir to combine. Stir quark mixture into soup. Use blender again to blend until only just combined. Return to low heat to warm gently, if you like. Divide among serving bowls. Top with extra quark, extra oil, basil and chives. Season and serve.