Roasted tomato soup with cheesy croutons

Serves 6 Preparation time: 20 minutes Cook time: 1 hour Ingredients

4 large tomatoes, quartered

½ head garlic, cloves separated (no need to peel) 8-10 basil leaves

5 tbsp olive oil

1 onion, peeled and sliced

1 large potato, peeled and diced

1 tbsp tomato puree

200ml passata

2 x 400g cans chopped tomatoes

1 tsp caster sugar

3 slices bread, cut into 2cm cubes

30g cheddar cheese, grated

2 tbsp plain yoghurt, to serve (optional)

Method

Line a baking tray with foil or baking paper. Preheat the oven to 200ºC.

Put the tomatoes, garlic and basil leaves on the prepared tray, drizzle with two tablespoons olive oil, season generously with salt and pepper, and mix well. Transfer to the oven and roast for 25-30 minutes. Set aside.

While the tomatoes are cooking, put a saucepan with one-anda-half tablespoons of olive oil over medium heat. Add the onions, stir to coat in the oil, season and add a splash of water. Cook for 10 minutes, until the onions have softened. Add the garlic and cook, stirring constantly to prevent the garlic from burning, for one to two minutes.

Tip in the diced potato and cook for five minutes, then add the tomato puree. Cook for two more minutes, then add the passata, chopped tomatoes and sugar. Simmer for 30 minutes, stirring every five minutes or so.

Remove the pan from the heat, leave to cool slightly then tip into a blender. Squeeze the roasted garlic from its skin into the blender and add the cooked tomatoes. Blend well.

To make the croutons, toss the bread cubes with the remaining oil and tip on to a baking tray. Toast in an oven at 200ºC for five minutes, then sprinkle over the grated cheddar and cook for five more minutes.

To serve, divide the soup among serving bowls and top with the cheesy croutons and a little yoghurt, if you like.