1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Thickly slice 1 onion and arrange in a single layer in a large roasting tin. Scatter over 2 thinly sliced carrots and 800g halved or quartered mixed tomatoes, then nestle 2 unpeeled garlic cloves and 2 sprigs fresh thyme among the veg. Season, drizzle over 1 tablespoon olive oil and roast for 30 minutes until the onion is tender.

2

Remove and discard the thyme, and transfer all the veg to a large pan. Squeeze the garlic flesh from the skins and add to the pan along with 650ml vegetable stock (made with 2 stock cubes, 2 tablespoons tomato purée, Worcestershire sauce, juice of ½ lemon, and 1 teaspoon Tabasco sauce. Bring the mixture to a simmer, then remove from the heat. Using a stick blender, blitz the soup until smooth,then transfer to a large jug. and chill in the fridge until ready to serve.

3

Ladle the soup into bowls, scatter over 1 thinly sliced celery stick and a few celery leaves, then season and serve with lemon wedges on the side.

4

If it’s a hot day, add some ice cubes to the soup when serving.