Tomato Soup

Perfect soup for a chilly Autumn day. Tastes delicious served with cheese scones

Serves 6

1.5kg ripe tomatoes, halved
2 red onions, peeled & cut into wedges
8 cloves garlic, unpeeled (this keeps the garlic cloves from burning & tasting bitter)
600ml vegetable stock
4 tbsp olive oil
1/2 tsp smoked paprika
Thyme sprigs
50g cream to serve

Arrange the tomatoes onto a baking tray cut side facing up. Scatter over the onions, garlic and thyme sprigs. Season and drizzle over the olive oil. Roast in oven (200C/gas 6/400F) for about 30 mins until onions are lovely and golden and the garlic is soft.

Into a large pan, squeeze out the roasted garlic. Add the onions, tomatoes and the juices, removing the thyme sprigs. Add the vegetable stock and paprika. Bring to the boil and simmer for 10 mins. Remove from heat and whizz up using a hand blender or food processer. Stir in cream to serve.

CHEESE SCONES
Makes around 8

250g self-raising flour
1/2 tsp salt
50g butter
150ml milk
1tsp mustard powder
125g mature cheese,grated
 Pumpkin / Sunflower seeds

Preheat oven gas 6/200C/400F and lightly grease a baking tray.
Put the flour and salt into bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheese and mustard powder then stir in the milk to form a soft dough. Turn the mixture out onto a lightly floured board and knead. Cut into rounds using a pastry cutter. Arrange the scones onto the baking tray and brush with a little milk. Scatter over a few pumpkin or sunflower seeds. Bake for about 10 -15 mins until golden.