3lb ripe/over-ripe tomatoes
2 large onions – sliced
2-3 ripe/over-ripe red peppers-
roughly cut.
2-3 cloves garlic – whole
¼ – ½ bottle cheap white wine
Dash double cream
oil/butter for cooking.
Preheat oven to 240C.
Put tomatoes, garlic and peppers in a roasting tin, toss in olive oil, season and roast until beginning to blacken at the edges.
Meanwhile melt butter in a large saucepan, season and sweat onions very gently until golden brown (about 45 mins).
Turn up heat, add white wine and reduce by half.
Add roasted vegetables and simmer for 15mins.
Blend the soup thoroughly and force through a fine sieve using a wooden spoon (this takes a while).
Add a good dash of double cream, adjust seasoning and reheat in a clean pan.
Serve with croutons.