This subtly spiced tomato soup recipe is best made when tomatoes are at their best at the end of summer.
4 tbsp olive oil
1 onion, roughly chopped
3 garlic cloves, roughly chopped
2 long red chillies, finely sliced
1 tbsp tomato purée
2kg/4lb 4oz ripe, mixed tomatoes, roughly chopped
handful fresh coriander leaves, roughly chopped
1 litre/1¾ pints chicken or vegetable stock
2-3 tbsp caster sugar
75ml/3fl oz double cream
4 tbsp crème fraîche
For the roasted tomatoes, preheat the oven to 150C/300F/Gas 1.
Place the tomatoes, cut-side up, onto a roasting tray and drizzle with the olive oil. Season with salt and freshly ground black pepper then scatter the thyme on top.
Roast in the oven for 4-6 hours, or until slightly dried out.
Turn the oven off and allow to cool, preferably overnight, in the oven.
For the soup, heat the olive oil in a frying pan until hot and fry the onions for 2-3 minutes, or until just softened.
Add the garlic, chillies, tomato paste and tomatoes and fry for another 2-3 minutes.
Add three-quarters of the coriander and the stock, bring to the boil then reduce the heat and simmer for 3-4 minutes. Blend in a blender to a purée.
Return the soup to the pan and season, to taste, with salt, freshly ground black pepper and sugar. Stir in the cream and simmer for one minute.
To serve, ladle the soup into serving bowls. Top with some roasted tomatoes and a spoonful of crème fraîche; drizzle with olive oil and sprinkle over the coriander.
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James Martin is joined by top chefs Kenny Atkinson and Anthony Demetre.
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