ROAST TOMATO and GARLIC SOUP

This is one of the simplest soups going around, but it’s so full of flavour. It’s pretty great on its own, but I reckon it’s even better served with some cheesy toast for dipping.

Preparation Time 10 minutes | Cooking Time 1 hour | Serves 4–6

2 kg (4 lb 8 oz) very ripe tomatoes, halved

4 long red chillies, halved lengthways

2 red onions, cut into wedges

1 red capsicum (pepper), seeds removed and cut into wedges

1 head of garlic, halved

3 tablespoons olive oil

2 x 400 g (14 oz) tins of plum tomatoes

500 ml (17 fl oz/2 cups) vegetable stock

2 tablespoons balsamic vinegar, or to taste

Torn basil and oregano and extra-virgin olive oil, to serve

Preheat the oven to 200°C (400°F). Combine the tomatoes, chilli, onion, capsicum and garlic in a large roasting tin (or two smaller roasting tins), drizzle with the olive oil, season to taste and roast for 50–55 minutes until very tender.

When cool enough to handle, squeeze the garlic from their skins (discard the skins). Tip the vegetables, garlic and pan juices into a large saucepan, add the tinned tomatoes and vegetable stock, bring to a simmer and cook for 4–5 minutes for the flavours to combine. Add the vinegar, then blitz with a hand-held blender until very smooth and season to taste.

Serve hot, scattered with herbs and drizzled with extra-virgin olive oil.