Chopping tomatoes, herbs, chillies and celery and roasting them in the oven until the tomatoes softened. This sweetens the final flavour.

Next, in a pan, lightly fry the chopped onion and garlic in olive oil, added more chopped celery and parsley and sweated these ingredients for a few minutes.

Pour in the tomato mixture and a splash of red wine. After bringing this to a gentle simmer, pour in some water (stock is good too), seasoned with salt and pepper, then let it come to the boil before lowering the heat and leaving to simmer.

When cooked, use a handheld blender to give the soup as smooth a consistency as you prefer. Serve with crème fraîche and fresh bread.