Restaurant owner's 'fantastic' tomato soup recipe that's made in one tray

When you're craving a delicious lunch that's full of flavour, you really can't beat tomato soup. The deep, rich flavours always hit the spot, especially when you don't want something too heavy that's going to make you crash after lunch. And one of the great things about tomato soup is how easy it is to make from scratch.

The key is to roast your vegetables to get that maximum flavour punch, with a few fresh herbs added in for good measure. That's according to chef and restaurant owner Thom Bateman, who has shared his 'fantastic' recipe for tomato soup. The ingredients for the soup, which include tomatoes, chilli and garlic, all roast in one tray in the oven.



Then, it's simply a case of blending it up with a few extras and you're ready to serve. Of course, no tomato soup would be complete without a cheese toastie to dip, and Thom has recommended making a delicious Gruyère and cheddar variety on the side. People in the comments were full of praise for Thom's recipe , with one saying: "There is no better combo than homemade soup and a cheese toastie.

" Another said it looked 'fantastic', while someone else wrote: "I was wondering what to have for lunch, thank you for this." Here's everything you need to make it. Ingredients - for the soup Eight ripe tomatoes Two red chillis Two red onions One bulb of garlic Two sweet red peppers Handful of basil 400ml chicken or veg stock 100ml double cream Salt Pepper Olive oil For the toastie Sourdough Cheddar cheese Gruyère cheese Butter/Ghee Method Cut the tomatoes in half and slice up the onion, peppers and chilli.

Cut the top off the garlic bulb and add everything to a deep oven tray with olive oil, salt and pepper. Roast at 160C for 40-50 minutes. Squeeze the garlic into the tray - be careful as it will be hot - then add the basil and stock to deglaze the tray.

Braise in the oven for a further 10-15 minutes. Add everything to a blender with the cream and blend until smooth, then season to taste with salt. Meanwhile, cut the bread into thick slices and add some ghee or butter to a pan.

Then, fill the sandwich with a combo of cheddar and Gruyère cheese. Press down with something heavy and cook on a medium low heat until golden and crispy on both sides. Serve the soup with a drizzle of olive oil, cream, pepper and basil, and of course the toastie.

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