Try chopping tomatoes (about 1 lb / 450 g) into quarters, sprinkling on some black pepper and basil, then drizzling with olive oil and roasting in a med/hot oven for half an hour.

Finely chop an onion and fry gently with the lid on in a little oil and a pinch of salt (and garlic if liked). When onion is see-through and starting to turn golden brown, add the tomatoes and top up with stock (about a pint?). Simmer for a few mins, then blend. Serve with a swirl of soya cream.

For a creamy effect, omit some of the stock and add some soya milk.