Roasted cherry tomato soup with chickpeas

Preheat the oven to 220°C. Line a large baking tray with parchment paper.

Spread the tomatoes (cut side up), garlic and onion onto a baking tray in one layer. Season with salt and pepper and add fresh rosemary. Drizzle with olive oil and roast for 25 minutes or until caramelized.

Peel the roasted garlic. Transfer the tomatoes, onion and garlic to a food processor and puree until smooth. Add some vegetable stock if necessary. Transfer the mixture to a large pot and put it on medium heat. Add vegetable stock, bay leaf and tomato puree. Bring to a boil, reduce heat and simmer until the soup thickens. Season to taste with salt and pepper. Add chickpeas, balsamic vinegar and some fresh basil and chives. Simmer for a few minutes, until the chickpeas are warm.

Serve immediately. Sprinkle the soup with some chopped chives and serve with toasted bread.