Slow-Simmered Tomato Soup

When the garden gives you more tomatoes than you know what to do with, you make this. Rich, velvety, and deeply flavoured.

Ingredients

• 3 lbs mixed ripe tomatoes (beefsteak, roma, cherry — a mix is best)
• Olive oil, salt, pepper
• 1 whole head of garlic, unpeeled
• 1 large onion, diced
• 2 tbsp butter
• 1 cup chicken or vegetable stock
• Splash of heavy cream
• Fresh basil and olive oil to finish

Instructions

1. Halve tomatoes, toss with olive oil and salt, and arrange cut-side up on a baking sheet with the whole garlic head.
2. Roast at 400°F for 45 minutes until caramelised and collapsing.
3. This step is not optional — it's everything.
4. In a heavy pot, soften onion in butter until jammy and golden, about 15 minutes.
5. Add the roasted tomatoes, skins and all, and squeeze the soft roasted garlic from its skins directly into the pot.
6. Add stock and simmer 20 minutes.
7. Blend until smooth, strain through a fine sieve for a velvety finish.
8. Stir in cream, season well.
9. Serve topped with fresh basil and a drizzle of good olive oil.