Roasted Tomato & Beetroot Soup with Feta

Heat the oven to 190°C (170°C fan).

Arrange the tomatoes cut-side up in a roasting tin, add the garlic cloves, drizzle with 1 tablespoon of olive oil and season lightly.

Roast for 25–30 minutes until the tomatoes are soft and beginning to caramelise at the edges.

Meanwhile, heat the remaining olive oil in a saucepan over a medium heat and soften the onion for 6–8 minutes until translucent.

Add the chopped beetroot and hot vegetable stock, bring to a simmer and cook for 8–10 minutes.

Add the roasted tomatoes, garlic and tomato purée to the pan, then simmer for 5 minutes to combine the flavours.

Blend the soup until completely smooth, then season to taste with sea salt and black pepper.

Ladle into warm bowls, scatter over the crumbled feta and serve with crusty bread.