Creamy Roast Tomato & Red Pepper Soup

Ingredients

• 800g ripe tomatoes, halved
• 2 red peppers, halved and deseeded
• 1 red onion, quartered
• 4 garlic cloves, whole
• 2 tbsp olive oil
• 1 tsp caster sugar
• 1 tsp sea salt
• 700ml vegetable stock
• 1 tbsp tomato purée
• 1 tbsp balsamic vinegar
• 75ml double cream
• 10g fresh basil leaves (to serve)
• pinch of black pepper
• Crusty sourdough bread, to serve
• Natural yoghurt, to serve

Method

1. Heat the oven to 220°C. Tip the halved tomatoes, red pepper halves, chopped carrot, quartered onion and whole garlic cloves onto a large baking tray. Toss with the olive oil, sugar and salt, then spread out in a single layer. Roast for 25–30 minutes until the pepper edges are charred and the tomatoes have collapsed into something jammy.
2. Squeeze the softened garlic from its skins into a large saucepan and scrape in the rest of the tray, juices and all. Pour in the stock, add the rinsed red lentils, tomato purée and balsamic vinegar, and bring up to a gentle simmer.
3. Cook for 18–20 minutes at a steady simmer, stirring now and then, until the lentils are completely soft and beginning to break down into the liquid.
4. Blitz with a stick blender (or in a processor) until very smooth — you want a silky, slightly thick texture with proper body, not a thin broth. If it looks too thick, loosen with a splash more stock.
5. Return to a low heat and stir in the double cream. Warm through gently without letting it boil; it should turn glossy and coat the back of a spoon.
6. Taste and add black pepper, plus a pinch more salt if it needs lifting. If the soup feels sharp, a small extra splash of cream or pinch of sugar will round it off.
7. Ladle into warm bowls, scatter with torn basil and finish with a swirl of cream if you like. Serve with crusty bread or toasted sourdough for dipping.