‘The best tomato soup in the world’

‘The best tomato soup in the world’ is what I called this recipe when I put it in my first cook book. It’s made with roasted garlic and makes you feel warm inside just thinking about it. This rich and comforting bowl of gorgeousness is simply perfect for autumn.

It’s ideal for batch cooking because you can eat it hot or cold, freeze it, or use as a base for stews and sauces.

It’s very forgiving in terms of ingredient quantities, so you can add more or less of everything with impunity,but here’s what I used for this batch. I used cold-pressed rapeseed oil but you can also use olive oil.

Two packs of tomatoes, halved horizontally and eyes removed
2 bulbs garlic, tops sliced off
3 generous sprigs of thyme
Salt and pepper
Olive or cold pressed rapeseed oil - lots!
2 large red onions
2 tins tomatoes, plus two tins of water
1 spoonful of quince jelly or honey
Grated Parmesan or cheddar to serve
Chopped chives to serve

Place the tomatoes cut-side down on a roasting tin and nestle the garlic alongside. Scatter the thyme over the tomatoes and season with salt and pepper. Drizzle very generously with oil and place in the oven at 180 fan for 45-50 minutes until bubbling.

Slice the onions thinly, then warm 3 tablespoons of oil in a large pan and add the onions. Cook over a low heat for about 15 minutes without browning, stirring frequently.

When the tomatoes are ready and cool enough to touch, remove the skins and the thyme sprigs.

Squeeze the roasted garlic cloves out of their skins and add to the onions, along with the roast tomatoes and any juices. Add two tins of tomatoes and two tins of water, plus the jelly or honey.

Bring to the boil, then turn the heat down to a happy simmer for about 25 minutes. Taste and add more seasoning if desired. Pulse in a processor for a few seconds, so the soup still has plenty of texture.

Serve with toast, an extra swirl of oil, a sprinkling of chives and plenty of cheese. Mmmnn…