Roasted tomato soup
4 cloves garlic, unpeeled, 1kg plum tomatoes, quartered, 3 tablespoons of olive oil, salt and freshly ground black pepper, 1litre hot chicken stock, good handful fresh basil, ? tablespoon balsamic vinegar.
Preheat oven to 190?C / Gas mark 5.
Place the unpeeled garlic and tomato quarters cut side up on a baking tray. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray. Add stock, basil and vinegar; blend until smooth. Season to taste. Serve hot.
Feisty butternut squash soup
2 butternut squash, peeled and cubed, 2 medium potatoes, peeled and cubed, 1 medium onion, chopped, corn oil for frying, 1 red chilli (including seeds if you like it hot), sliced, 100ml extra thick double cream, 160g Cheshire cheese, grated
salt and pepper to taste, 2 cloves of garlic, chopped.
Boil squash and potatoes in water until soft. (Add only just enough water to cover.) Don?t drain.
Meanwhile, fry the onion in a bit of oil until almost soft. Add the chopped garlic and chillies and fry until onion is completely soft and translucent. Add onion mixture to squash and potatoes. Transfer to a blender and blend until smooth. Return to saucepan and reheat until bubbling. Add cream and cheese. Stir through until cheese is melted. Test and add salt and pepper to taste. Serve with crusty bread.