Roasted Tomato Soup with Garlic Toast

Preheat the oven to 180 degrees. Cut tomatoes in half and onions into about 2 cm thick wedges then peel the garlic cloves. Put into a large baking tray and toss in olive oil, salt and pepper. Spread out evenly on a baking tray with the tomatoes cut-side down, making sure the garlic cloves are tucked underneath to avoid them burning. Bake in the oven for 40 minutes until the tray is looking juicy and the tomatoes are nicely browned.

Remove tray from the oven and let cool a little. Then using your fingers pull off any wrinkled, easy to remove, tomato skins. Don't obsess about getting every piece. Transfer everything to the food processor with any juices left in the tray. Blitz until very smooth.

Pour tomato puree into a saucepan adding the stock, thyme and 1/2 a teaspoon of both salt and pepper. Simmer for 15 minutes or until soup thickens a little.

Toast the sourdough until crispy and a little charred. Remove from the toaster and put onto a chopping board. Drizzle with olive oil and rub a peeled garlic clove directly onto the toast. Two small cloves should be enough for 4 pieces of toast. Sprinkle generously with salt and then cut roughly into bite sized pieces.

Serve soup into bowls and top with garlicky toast croutons and a drizzle of olive oil.