Step 1

Preheat the oven to 390F / 200F / 180F Fan.

Step 2

In a large, deep roasting tin, add the cherry tomatoes, sweet potatoes and whole garlic cloves and toss with the olive oil. Add salt and pepper to taste. Place in the oven for 30 minutes.

Step 3

Meanwhile, grab a medium or large soup pan. Saute the shallots in olive oil or butter until soft, then add the Italian seasoning and tomato paste. Saute for another moment or two to bring out the flavor of the tomato paste. Add extra oil if you need to. If it starts to stick, a splash of wine or stock will help loosen it up. Set aside until the tomatoes are finished roasting.

Step 4

The tomatoes are ready once they are bursting and a little browned. The sweet potatoes and garlic should be soft.

Step 5

Pour the roasted tomatoes, garlic and sweet potato into your soup pan. Make sure to pour every last bit of the roasting juices out too! (If you're going to be using a jug blender rather than an immersion blender, see the notes section because the next few steps will be different for you)

Step 6

Turn the heat back on, add vegetable stock and balsamic vinegar to the pan, and simmer for 10-15 minutes (if you have time - you can get straight to pureeing if you need to).

Step 7

Puree the soup with an immersion blender until it is smooth. It can take a little time. I consider it done once I stop seeing little pieces of skin in the soup.

Step 8

Stir the cheese though until it's melted and then add the basil and pulse until the basil is chopped up but still in visible pieces.

Step 9

Serve with additional cheese and basil for topping if you wish.(Other topping ideas: a swirl of cream, pesto or some croutons!)