[blank]At the end of the summer season we tend to have a glut of tomatoes, some riper than others, some more beautiful than others – definitely home grown!
Our days have become more chilly so the tomatoes aren’t going to ripen much more now. The time has come to make some soup!
I prefer to oven-roast my vegetables for this kind of country, full-flavoured soup. I cut up all the tomatoes into chunks, throw them into a baking tray with a good dash of olive oil, pepper, some rock salt, several cloves of garlic, a red onion and – if I am in the mood – a bell pepper, or even a small chilli.
While they are roasting in a hot oven, I slice some good firm bread and rub it with a garlic clove, then break the slices into pieces before laying on a baking tray with a little olive oil. This is slipped into the oven to brown while the soup is finished and blended.
When all the vegetables are well cooked through and even slightly caramelised, it is time to blend. Slip them, some at a time into a blender jug and whizz until almost smooth. This is a good moment to add a handful of fresh basil.
When all the soup is blended and checked for seasoning, simply serve in bowls with a drizzle of cream, a drizzle of olive oil and a crouton of the toasted bread.[blank]
Welcome to the autumn![blank][blank]
Photo with thanks to Jamie Oliver[blank]