TOMATO SOUP
Steps:
- 1 Preheat the oven to 425F. Pour the olive oil into a roasting tin and heat in the oven until almost smoking. Carefully tip in the tomatoes, onion rings and garlic, then toss to coat in the oil. Scatter over the thyme sprigs, sprinkle with sugar and season generously with salt and pepper. Roast in the oven for 20-25 minutes until nicely caramelised, stirring once or twice and adding the basil towards the end of cooking. 2 Tip the roasted tomatoes and flavourings into a saucepan, discarding any woody thyme stalks. Bring the stock to the boil in another pan, then pour over the tomatoes. Bring to the boil, add the smoked tomatoes (or semi-soft sun dried tomatoes plus barbecue sauce) and cook for 5 minutes. 3 Strain the stock, reserving the tomato mixture. Tip the tomatoes into a blender or food processor and whiz, gradually adding the stock back in until smooth and creamy. Pass the soup through a sieve into a clean pan or bowl, rubbing with the back of a ladle. Taste and adjust the seasoning. 4 For the garnish, heat the olive oil in a frying pan. Snip the vine tomatoes into four clusters and fry them on the vine for about a minute. 5 Reheat the soup if necessary, but it's best served warm rather than piping hot. Pour into warmed bowls and top with the pan-roasted vine tomatoes. Drizzle the pan juices around the tomatoes and scatter with basil leaves.
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