ROAST TOMATO SOUP

A super-easy way to make a tasty soup in the oven in 30 minutes, to be served hot or cold. I always, actually, eat this when I’m at the beach. So, you could say this is my summer tomato soup. However, you never know what the weather is going to be like, so here is a cold soup for sunny days, or a hot soup for when it rains!

SERVES 4

1.5kg plum tomatoes, ideally San Marzano

2 onions, chopped

2 garlic cloves, chopped

4 tbsp olive oil

1 tbsp coriander seeds leaves from a small bunch of basil

200ml water sea salt flakes and freshly ground black pepper

TO SERVE (OPTIONAL) croutons, or bread full-fat crème fraîche spring onions, or chives, or chive flowers, finely chopped

Preheat the oven to 200°C/gas 6.

Line a baking tray with baking parchment.

Cut the tomatoes in half and place with the onions and garlic on the prepared baking tray.

Drizzle the olive oil over the tomatoes and sprinkle with the coriander seeds and some salt and pepper. Roast for 30 minutes.

Take the baking tray out of the oven and place the contents in a blender with the basil. Blitz into a soup; it should be a bit lumpy. Place in a saucepan with the water and bring to the boil, then season to taste.

Serve right away with croutons or bread, crème fraîche and spring onions or chives or chive flowers, or cool down and chill, to serve cold.