Roasted tomato and garlic soup

This soup is simple to make and has deliciously satisfying results. If you like, roast the vegetables in advance, and refrigerate them for 2-3 days until needed. The really good news is that, once this is done, the soup takes only 5 minutes to prepare. Homemade food in a jiffy.

1 To roast the vegetables, heat the oven to 350°F (180°C). Put the tomatoes, onion, and garlic on a large parchment-lined baking sheet. Drizzle with olive oil and season well with salt and pepper. Roast, turning once or twice, until all the vegetables are soft, caramelized, and lightly browned— allow 10-15 minutes for the garlic, 15-20 minutes for the onion, and 25 minutes for the tomatoes. Squeeze the garlic from the skin once it has cooled slightly.

2 Using a hand-held blender, process together the vegetable stock, sun-dried tomato paste, and roasted vegetables until a chunky purée forms. Adjust the seasoning as needed and reheat gently. Serve hot.

Variations Try adding a dollop of mascarpone cheese, croutons, or roasted cumin seeds to each serving. Or vary the soup recipe itself by adding some chopped fresh herbs such as thyme, basil, or rosemary.

Serves 4

Prep time: 15 minutes

Cooking time: 30 minutes

8 plum tomatoes, about ll^lb (675g), quartered

1 red onion, cut into 8 wedges

2 unpeeled garlic cloves

3 tbsp olive oil

4 cups hot vegetable stock

3 tbsp sun-dried tomato paste (available in tubes at many well-stocked supermarkets)

sea salt and freshly ground black pepper

Works well with

Plum (pp64-73) Cherry (pp36-51)

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