Categories: November, soup

Ingredients

• 4 tbsp olive oil
• 1 onion, finely chopped
• 1kg vine-ripened tomatoes, chopped
• 3 garlic cloves
• 1 tsp caster sugar
• 600ml fresh vegetable stock, hot
• 50g small dried soup pasta
• 2 slices of toast

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Heat the oil in a pan over a medium-low heat. Add the onion and cook for 5 minutes, stirring now and then, until softened. Transfer to a roasting tin. Add the tomatoes, garlic and sugar, then season. Roast in the oven for 20 minutes, stirring halfway through. Cool slightly.

2. Purée the tomatoes in a blender, adding a little stock if the mixture is too thick. Return to the same pan and add the remaining stock. Bring to the boil, add the pasta, then simmer for 10 minutes. Season to taste.

3. Cut 6 stars from the toast with a star-shaped cutter. Ladle the soup into mugs and top with a toast star.

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