- 1 red onion, roughly chopped
- 3 garlic cloves, crushed
- 2 celery sticks, roughly chopped, plus extra sticks to garnish
- 600g ripe tomatoes, halved (the redder the better!)
- 1 red chilli, deseeded and roughly chopped
- 2 tbsp olive oil
- ½ tsp celery salt (or plain salt, if you prefer)
- plenty of pepper
- 600ml vegetable stock
- 400g can chopped tomatoes
- 3 tbsp tomato purée
- 1 tbsp Worcester sauce crème fraîche or heavy cream, to serve vodka, to serve
- Preheat oven to 200°C. Put the onion, garlic, chopped celery, fresh tomatoes, chilli, olive oil, celery salt and pepper into a large roasting tin. Toss and roast for 40 minutes.
- Scrape the roasted vegetable mixture into a blender and whizz until completely smooth. Strain through a fine sieve into a large pan. (Work the pulp hard to extract as much flavour as possible.) Discard any skins and seeds that won’t go through the sieve.
- Add stock to the pan, then the canned tomatoes, tomato purée and Worcester sauce. Stir to combine, and check the seasoning.
- To serve, reheat the soup gently. Ladle into 6 sturdy glasses or large coffee cups. Add a celery stick to each and garnish with a dollop of crème fraîche or a swirl of cream. Serve small shots of the vodka alongside, to add to the soup as desired.
- Get Ahead: Prepare the recipe to end of step 2 up to a day ahead, straining the mixture into a large bowl instead of a pan. Allow to cool, then cover and chill overnight. Complete the recipe to serve.