This creamy roasted tomato soup is so easy to whip up with only a few minutes of actual hands-on cooking time. It’s the first thing I make in winter when I have a bag of very ripe baby tomatoes that need to be used up quickly. I have made so many variations of this soup; it almost doesn’t need a specific recipe. I love to add basil if I have this or stir through a couple of teaspoons of basil pesto to give it a herbaceous hit. A chopped up red onion and a sprinkle of smoked chilli flakes would not go amiss in the roasting pan either, so really just play around with what flavours you like.