I picked up a copy of Ina Garten’s The Barefoot Contessa Cookbook and discovered a recipe for Roasted Tomato Basil Soup. I had made many tomato soups, usually using canned tomatoes, not fresh.

For the tomato soup 75ml/2½fl oz extra virgin olive oil : 75ml/2½fl oz extra virgin olive oil ½ banana shallot , finely chopped : ½ banana shallot, finely chopped ...