Annie Bell’s honeyed tomato soup recipe

This is my go-to thick tomato soup: a mass of vine tomatoes concentrated by roasting, accentuated by honey, chilli and balsamic vinegar.

honeyed tomato soup
Andrew Burton

SERVES 4

1.5kg vine tomatoes, cores cut out, halved
1 medium-hot red chilli, core and seeds discarded, halved lengthways
Approx 5 tbsp extra virgin olive oil, plus extra for drizzling
1 generous tsp runny honey
Sea salt
2 tsp balsamic vinegar
150g baby plum or small cherry tomatoes
A handful of basil leaves
4 thin slices of toast, eg rye sourdough, drizzled with extra virgin olive oil

  1. Preheat the oven to 240C/220C fan/gas 9. Arrange the vine tomatoes cut-side up in a large roasting dish in a crowded layer, tucking in the chilli halves. Pour over 2 tbsp oil and the honey, season with salt and roast for 20 minutes.
  2. Using a blender, purée the contents of the roasting dish in batches with another couple of tablespoons of oil and the vinegar until smooth, then taste for seasoning.
  3. To serve, heat a medium nonstick frying pan over a high heat, trickle a teaspoon of oil over the base and fry the baby tomatoes for about 3 minutes until blackened in patches and the skins have split, then stir in the basil to wilt for about 15 seconds.
  4. Divide the soup between four bowls, spoon the baby tomatoes and basil into the centre of each one, then drizzle over a little more oil. Use the toast to dip into the soup and scoop up the tomatoes as you eat.