The colour of this fiery red soup is matched by a pleasing chilli kick, which can be adjusted according to your palate - just add extra chillies as required. Don't be put off by the cooking time - use it as an opportunity to do a few chores. Serves 4
60ml light olive oil
1 tbs soft brown sugar
1 red pepper, chopped
1kg roma or plum tomatoes, quartered
1 red onion
1 large red chilli, deseeded and chopped
2 garlic cloves, chopped
250ml vegetable... stock
4 slices of rye bread
50g soft goats' cheese
Preheat the oven to 180C (350F) Gas 4. Put the olive oil, sugar, pepper, tomatoes, onion, chilli and garlic in a roasting tin, toss everything together and cook in the preheated oven for 2 hours, stirring often, until the vegetables are really soft and starting to turn brown.
Remove the vegetables from the oven. Put the stock in a saucepan and stir in the vegetables. Spoon the mixture, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over a low heat for a few minutes until heated through.
Toast the rye bread and, while it's still warm, spread on the cheese. Float the toast on the soup to serve.
Ross Dobson on autumnal food | The Observer [via Treehugger]