Ingredients

• 4 baking potatoes
• knob of butter
• 2 tbsp crème fraîche
• small bunch fresh chives
• finely chopped
• 200g/7oz soft goats' cheese
• 1 free-range egg
• beaten
• sea salt and freshly ground black pepper
• 2kg/4½lbs large ripe plum tomatoes
• halved
• 1 garlic bulb
• cut in half horizontally
• 2 large red onions
• peeled
• quartered
• few sprigs fresh thyme
• 1 tbsp golden caster sugar
• sea salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 250ml/9fl oz vegetable stock (optional)
• 100ml/3½fl oz single cream (optional)
• few drops Worcestershire sauce (optional)
• few drops balsamic vinegar (optional)

Directions

• Preheat the oven to 190C/170C Fan/Gas 5.
• Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours
• or until tender.
• Meanwhile
• for the soup
• place the tomatoes
• garlic
• onions and thyme into a large roasting tin and season
• to taste
• with salt and freshly ground black pepper. Drizzle with the oil
• and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.
• Mash the garlic with the back of a fork
• and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic
• and pulse until smooth.
• If the soup is too thick
• pour into a large saucepan and loosen the mixture with either vegetable stock
• or single cream. Add a little Worcestershire sauce or balsamic vinegar
• to season
• if you like.
• Remove the potatoes from the oven and using a cloth to hold the hot potato
• cut each one in half and scoop out the insides into a bowl.
• Mix in the butter
• crème fraîche
• chives and goats' cheese
• and stir in the egg.
• Season
• to taste
• with salt and freshly ground black pepper
• and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes
• or until golden-brown and crisp on top.
• To serve
• reheat the soup and divide among four bowls
• with two potato halves each on the side.