Roast tomato soup

Serves: 20

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 2.25 kilogram(s) tomatoes on the vine
• 3  red onions, peeled and cut into wedges
• extra-virgin olive oil
• sea salt, black pepper
• celery salt
• 1.5 teaspoon(s) teaspoons caster sugar
• For the croutons
• 4  x 1cm slices day-old white bread, crusts removed and diced
• 1 pinch(es) dried oregano or other dried herbs

Method

1. No stock is required because roasting concentrates the flavour of the vegetables.
2. Heat the oven to 240°C (220°C fan oven) gas mark 7.
3. Arrange the tomatoes and onions inside a couple of fairly large roasting dishes in a single layer, then drizzle over 5 tablespoons of oil and roast for 20 minutes. Once they are cool enough to handle, pinch the tomatoes off the vines using a fork, and tip into a liquidiser with the onions and roasting juices. Add a good dose of salt along with some celery salt, some black pepper, the sugar and another 5 tablespoons of oil, and liquidise. Pass through a sieve into a saucepan.
4. Scatter the diced bread over the base of a roasting tray, drizzle over a little olive oil and toss with your hands to coat the pieces lightly. Scatter over a little oregano and toast in the oven for 8-10 minutes until lightly golden. Both the soup and croutons can be made well in advance.
5. Gently reheat the soup and serve in mugs with a drizzle of oil and some croutons.

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