Roasted Tomato Soup.

For the soup

2kg/4½lbs large ripe plum tomatoes, halved

1 garlic bulb, cut in half horizontally

2 large red onions, peeled, quartered

few sprigs fresh thyme

1 tbsp golden caster sugar

Sea salt and freshly ground black pepper

2 tbsp extra virgin olive oil

250ml/9fl oz vegetable stock (optional)

100ml/3½fl oz single cream (optional)

few drops Worcestershire sauce (optional)

few drops balsamic vinegar (optional

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil and sugar, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.

Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.

If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like.

To serve, reheat the soup and divide among four bowls