What to do with an abundance of vine ripened tomatoes in the greenhouse? Make some Roasted Tomato and Basil Soup, of course... Nigel Brown recipe



Quarter the tomatoes and place them in a buttered oven-proof baking dish. Mix in celery, garlic and red pepper. Cover and bake at 190 C for 25 minutes.

In a large thick bottom pan, melt the butter over medium heat. Add the chopped onions and cook and stir for about 5 minutes.

Slowly stir in flour. Add chicken or vegetable stock, basil and thyme, stirring until soup comes to the boil. Add the contents of the baked tomato dish from the oven and bring to the boil.

Cover and simmer the soup for about 30 minutes and then place in a food processor and blend until smooth. Season the soup with salt and pepper and serve with a drizzle of double cream and chopped parsley.