Warming fresh tomato soup

This is everything a winter soup should be: soothing, nourishing, gently spiced and quite simply, a hug in a bowl.

6 tbsp olive oil

12 big ripe tomatoes, halved horizontally

3 cloves garlic, crushed

5 sprigs fresh thyme, leaves removed, no stalks

Salt and freshly ground black pepper

2 medium-sized red onions

Good pinch of chilli flakes 

2 x 400 tins chopped tomatoes, plus 1 tin water

1 tbsp honey

Heat the oven to 200 °C.

Brush a little olive oil over a shallow baking tray. Lay the tomatoes on the tray, cut side down. Sprinkle the crushed garlic and thyme over the tomatoes and drizzle with 3 tablespoons of olive oil. Season generously and roast for 30 minutes.

While the tomatoes are roasting, peel and halve the onions, then slice very thinly. Place the remaining olive oil, onion and chilli flakes in a big, heavy-bottomed saucepan and fry very gently, without browning, until the onions are soft and translucent. Remove from the heat.

When the tomatoes are soft and sunken, remove and allow to cool. Gently remove the skins. Discard the skins and thyme stalks. Pour the tomatoes, juice and all, from the baking tray into the onions. Add the chopped tomatoes, water and honey, and season well. 

Slowly bring to the boil, then turn down the heat and simmer for 40–50 minutes, stirring every now and then. If it looks too thick, add a little more water. 

Take off the heat, season to taste with salt and pepper and add a little more honey if it tastes too sharp. I like my soup chunky and rustic but if you prefer it smooth, give it a whizz with a stick blender. Serve with crusty bread and a sprinkle of extra basil.