Roasting tin creamy tomato & veg soup

• red onion↗1

  cut into wedges

• red peppers↗2

  deseeded and quartered

• carrot↗1

  peeled and thinly sliced

• celery sticks↗2

  roughly chopped

• chilli flakes↗1 tsp tsp

  (optional)

• fresh thyme↗½ small bunch

  tied together

• olive oil↗2 tbsp tbsp

  plus extra to serve

• garlic cloves↗2

  peeled and roughly chopped

• tomatoes↗2 x 400g cans g
• caster sugar↗2 tsp tsp
• vegetable stock↗500ml ml
• whole milk↗400ml ml
• double cream↗50ml ml

  or mascarpone

• basil↗1 small bunch of

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss together the onion, peppers, carrot, celery, chilli, thyme, olive oil and some seasoning in a roasting tin. Roast for 30 mins, then add the garlic. Roast for a further 10 mins or until tender. Add the tomatoes, sugar, stock and milk and return to the oven for 30-40 mins. After this time scoop out the thyme and discard.

2. 2

   Tip all the veg and tomatoes into a blender along with the liquid and blend until smooth. Add the cream and half the basil, then blend again.

3. 3

   Ladle the soup into bowls and finish with extra basil, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread and butter.