A soup... sweet, fresh and best enjoyed hot, or chilled, depending on whatever you think tastes better I suppose. Serves 4
.Preheat oven to 230'C/Gas 8 .Arrange tomatoes on baking tray, drizzle over the honey, 2tbsp olive oil. Roast in the oven for 15minutes .Remove the tomatoes from the oven and set aside to cool. Peel off the skins carefully, they should come away very easily, then chop tomatoes .Heat 2tbsp olive oil in a large lidded pan, add onion and cover, fry for 3-4 minutes. Add garlic and fry for a further 2-3 minutes. .Add the tomatoes, 75ml/3fl oz water and remaining olive oil and heat through. .Blend in a blender adding creme fraiche throughout until fully smooth. .Season to taste with salt and black pepper. .To serve ladle into a bowl, reheat if needed, and sprinkle over the croutons. An extra spoon of creme fraiche is optional. .Enjoy!
Recipe is courtesy of: James Martin, (Edited a little to my preference)