Since we’re in peak tomato season it would be silly not to take the full advantage. Tomatoes in any shape or form are one of the staples in my kitchen. I have only two tumbling varieties this year, producing small fruit, so there was no point in oven-drying them as I’d end up with something resembling an oversized raisin. This tomato soup seemed the best choice to use the surplus. If you haven’t got enough fresh tomatoes, you can use canned whole or chopped instead – but obviously don’t roast them! Roasting makes fresh tomatoes sweeter and gives soups and sauces that lovely muted orange colour, otherwise achieved by a slow-and-low cooking process. It also increases the levels of cancer-preventing lycopene!