Roasting the tomatoes makes this simple tomato soup recipe special. It’s also great for using up a tomato glut.
Preheat the oven to 230C/450F/Gas 8.
Arrange the tomatoes on a baking tray, top with the thyme and drizzle over the honey and two tablespoons of the olive oil. Roast in the oven 15 minutes.
Remove the tomatoes from the oven and set aside to cool slightly. Carefully peel off the skins, then chop the tomatoes and thyme.
Heat two tablespoons of the olive oil in a large lidded saucepan, add the onion, cover with a lid and fry for 3-4 minutes. Add the garlic, fry for a further 2-3 minutes.
Add 75ml/3fl oz water and the remaining four tablespoons of olive oil and blend in a blender or food processor until smooth. Season to taste with salt add freshly ground black pepper.
To serve, reheat the soup if necessary, then ladle it into a bowl, top with a spoonful of crème fraîche and scatter over the basil leaves and crumbled croûtons.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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