Roast Tomato Soup with Goat's Cheese and Thyme Toasts Recipe

Diana Henry, The Telegraph's award-winning cookery writer, presents a straightforward roast tomato soup recipe that requires minimal preparation. The soup is made by roasting a large onion, 1.5kg of plum tomatoes, a whole head of garlic, olive oil, and thyme sprigs for 45 minutes until slightly charred, then blending with white-wine vinegar and water to achieve the desired consistency. The accompanying goat's cheese toasts are prepared by spreading the cheese on lightly toasted sourdough, adding fresh thyme leaves and extra-virgin olive oil, then grilling until the cheese develops golden patches. Henry notes that the recipe is flexible, suggesting alternatives such as Gruyère and cheddar, feta with preserved lemon, or basil cream as toppings. The dish serves four people and requires approximately 10 minutes of prep time and 50 minutes of cooking time.