400g fresh tomatoes
400g tinned cherry tomatoes
1 red pepper
1 carrot
1 red onion
1 whole garlic bulb
½ red chilli
1 stock cube
300ml water
1 Parmesan rind
1 heaped tbsp creme fraiche
1 tsp balsamic vinegar
Fresh herbs
Olive oil
Salt & pepper
1 tsp honey, optional

To serve:
Fresh basil
Grated Parmesan
Something cheesy for dunking

1. Heat the oven to 200°C fan.

2. Add the fresh tomatoes, red pepper, carrot, red onion, whole garlic bulb, chilli and fresh herbs to a roasting tray. Drizzle generously with olive oil, season with salt and pepper and toss everything together.

3. Roast for 35-40 minutes, until the vegetables are soft, golden and caramelised around the edges.

4. Squeeze the roasted garlic from its skin and add it to a large pan with all the roasted vegetables and juices.

5. Add the tinned cherry tomatoes, stock cube, 300ml water and Parmesan rind. Bring to a gentle simmer and cook for 15 minutes.

6. Remove the Parmesan rind. Add the creme fraiche and balsamic vinegar, then blend until silky smooth.

7. Taste and season. If your tomatoes are particularly sharp, add up to 1 tsp honey.

8. Serve with fresh basil, grated Parmesan and something cheesy for dunking.

Don't skip the Parmesan rind - it adds loads of savoury depth while the soup simmers.

The honey is completely optional. Taste the soup first and only add it if your tomatoes need a little sweetness.

This is also a brilliant one for the freezer. Cool completely before portioning and freezing and I freeze mine in glass jars.