Roasted tomato and garlic soup
My husband makes an amazingly rich and flavourful tomato soup with just a handful of ingredients. This is an extremely well-balanced and customisable dish. Making it is a simple exercise in the art of balancing timing, flavour and texture.
The first part of the recipe is all about building a solid body of flavour, and the second half is where you can customise it exactly how you like it. You can make it richer or lighter, thicker or thinner, tarter or sweeter. You can also omit certain things to make it purely vegetarian, or you can add in chicken stock or fish sauce to give it a meatier body.
And the best thing about this soup is that it is effectively a base sauce for chilli mussels.